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Skillet-Baked Eggs with Blistered Cherry Tomatoes


  • 2 tablespoons California Olive Ranch extra virgin olive oil
  • 2 pints cherry or grape tomatoes, stems removed
  • ½ cup thin-slivered onion
  • 1 garlic clove, grated
  • 2 tablespoons finely chopped fresh basil, cilantro or dill
  • ½ teaspoon coarse salt
  • Freshly ground black pepper
  • 4 large eggs
  • ¾ cup shredded cheese (see chef's note)


  1. Heat a large skillet until it is hot enough to sizzle and evaporate a drop of water. Add the oil and tilt the pan to coat. Add the tomatoes and cook over high heat, stirring, until blistered and softened, about 5 minutes. Add the onion and cook over medium heat, stirring, until the tomatoes are juicy, about 5 minutes. Add the garlic, basil, salt and a generous grinding of black pepper.
  2. Break an egg into a small cup. Make an indentation in the sizzling tomatoes with a spoon and slip the egg into the indentation. Repeat with the remaining 3 eggs. Sprinkle the cheese on top. Cover and cook over medium-low heat until the eggs are set, about 5 minutes. Use a spatula or wide spoon to scoop out servings of eggs and tomatoes.
Chef's Note: Quick and easy, eggs nestled in a skillet of tomatoes that have been seared in a hot pan until their skins blister make an appealing main dish for lunch or supper. If you like, serve one egg for each person on a bed of steaming hot quinoa or bulgur, mashed potatoes, a thick slice of toasted whole-grain Italian bread or a mound of polenta. You can use almost any cheese on top, such as dry Jack, Comté, cheddar, Parmigiano-Reggiano, Italian fontina, Manchego or aged Gruyère.

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