Skillet Breakfast - Egg in Red Sauce
Saucy tomato skillet with eggs is a different and inspiring way to serve a delicious breakfast or brunch in less than 30 minutes.
Ingredients
- 400 grams canned chopped tomatoes
- 1/ 2 bell pepper, any color
- 2 tbsps olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1/4 cup passata
- 1/2 tsp dried garlic and herb spice
- 1 tsp sugar
- 1 tsp tomato paste
- 1 tsp chili powder,
- 1/2 tsp cumin spice
- 1/2 cup feta cheese, cubed
- 1/2 tsp Salt
- 1/4 tsp black pepper
- 1 tbsp butter
- 2 eggs
- 2 bread buns
- 2 tbsps oil for eggs
Instructions
- Heat the skillet over a medium to high heat. Cut the buns in half and spread a thin layer of butter on them.
- Place each half of the buns cut side down onto the pan. Takes a few seconds to brown. Set them aside.
- Same pan, add the oil and cook the onion till cooked through and add the garlic to cook for a few seconds.
- Add the bell pepper and cook for 2 to 3 minutes adding the spices and mix.
- Pour in the canned tomatoes, passata, water, sugar and simmer for 10 minutes (you want a thick sauce)
- Just before the sauce is ready, heat another pan and fry your eggs. Set the eggs aside and in the same pan gently roast the cherry tomatoes, Set aside.
- Remove the sauce from the heat once you have the desired thickness.
- Using a spoon create two circles in the sauce, place the bottom side of the bread bun down, add some of the sauce onto the bun and a sprinkle of black pepper and chili.
- Add the egg, close the bun with the top half, spread more sauce over and sprinkle the feta. Serve with fresh herbs and roasted cherry tomatoes.
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