Quick Breakfast Skillet with Eggs and Tomatoes

A pan of shakshuka with poached eggs, tomato sauce, herbs, and cheese sits on a checkered cloth next to tomatoes and cutlery.

Quick Breakfast Skillet with Eggs and Tomatoes

This easy breakfast skillet combines eggs and tomatoes in one pan for a warm, hearty meal. Add shredded cheese for extra richness and a simple breakfast that comes together with minimal cleanup.

Course Breakfast

Cuisine International, Mediterranean

Keyword bacon, bell pepper, breakfast casserole, breakfast recipe, breakfast skillet, breakfast skillet recipe, brown, cast iron skillet, dice, hash, hash brown, sausage, seasoning, shred

Prep Time 10

Cook Time 37

Servings Servings

Calories 178kcal

Author Zuzana Paar

Equipment

1 Skillet
1 Wooden Spatula

Ingredients

1 Tablespoon Olive Oil
1 Cup Onion diced
1 Cup Red Bell Pepper chopped
2 Pieces Jalapeños or Red Chili Peppers, Green Bell Pepper optional
3 Cloves Garlic minced
1 Tablespoon Smoked Paprika
½ teaspoon Ground Cumin
1 Pinch Salt
1 Pinch Pepper
1 Can Diced Tomatoes 28 ounces
3 Tablespoons Fresh Cilantro chopped
6 Eggs
Crumbled Feta
Bread for serving

US Customary - Metric

Instructions

Dice the onion and bell pepper, mince the garlic, chop the cilantro, and have the remaining ingredients ready.
Sauté the onion and bell pepper in olive oil for 6–7 minutes until softened.
Stir in the garlic and spices, then add the tomatoes and bring to a gentle boil.
Simmer the sauce for 10–30 minutes, add cilantro, then crack in the eggs and cook covered for 7–8 minutes. Finish with feta and cilantro before serving.

Notes

Let the skillet heat fully before adding anything. A properly heated cast iron skillet helps the breakfast skillet develop better texture and keeps ingredients from sticking. It also helps everything brown more evenly.
Keep space between the ingredients in the pan. Crowding the breakfast skillet can trap steam and prevent a good brown finish. Giving the ingredients room helps the flavors stay bold and balanced.
Let the skillet rest for a minute before serving. This short rest helps the eggs settle so the yolk and egg whites hold together better. It also makes the breakfast skillet easier to scoop and serve.

Nutrition