I am a huge fan of occasionally having a breakfast meal on the dinner menu. We often have pancakes or waffles for our evening meal here at Chez Losing It, sometimes a strata or savory bread pudding, or even just omelets and toast. I am also a huge fan of Caprese salad. So, when I first saw this recipe for Caprese skillet eggs from Maryanne Welton in Sunset magazine a couple of months ago, my initial thought was that it would be a great dinner recipe instead than something just for breakfast or brunch. And, I was right!
Besides being incredibly easy (and quick) to prepare, this dish is also very economical, especially if the tomatoes and herbs come from your own garden (and even more so if you raise chickens and can gather your own eggs :-)). We are currently being overrun with tomatoes thanks to our extended summer, and this was a great way to use some of them up.
This egg dish is very, very delicious, as well as filling and satisfying. I doubled the recipe and served the eggs over toasted Italian bread, two each for the girls and Mr. Losing It (I had one – 7 PointsPlus), and we all felt we got enough to eat, which I admit I had been somewhat worried about. The recipe would also be delicious served with grilled Italian sausage, or some good salami, and a green salad if you wanted an even more filling supper. I also added a teaspoonful of minced garlic into the tomatoes for some added flavor (even though there’s no garlic in a Caprese salad).
CAPRESE SKILLET EGGS
- 2 TBSP olive oil
- 1/2 cup chopped onion
- 3 medium tomatoes, chopped
- 1/2 tsp each salt and pepper
- 1 tsp minced garlic (optional)
- 4 large eggs
- 1/2 cup shredded mozzarella cheese (fresh if possible)
- 1/4 cup chopped, mixed basil, oregano and chives
- Toasted sliced ciabatta, pane pugliese or other Italian bread
Heat oil in a medium frying pan and saute onions until soft and translucent. Add tomatoes, salt and pepper, and garlic (if using) and simmer for around 5 minutes, or until tomatoes have softened and released their juice. Crack each egg into a separate space into the tomato sauce, then cover the pan and cook until the whites have set, just a couple of minutes. Sprinkle with the grated cheese, cover again just until the cheese melts. Sprinkle the herbs over everything, then scoop out the eggs and some sauce with a large spoon to serve. Eggs and sauce can either be served over toast, or with toast alongside.
The recipe doubles nicely: Just use a large, covered skillet.
And, of course I forgot to take a picture. The photo above comes from Sunset magazine and accompanied the recipe.