Mediterranean Eggs with Tomatoes

One of my all time favorite ways to eat eggs is with tomatoes. If you’ve never tried it before, you might think it’s an odd combination, but you won’t know what you’re seriously missing out on until you try it! Something tells me if you try my recipe, you will be convinced. Mediterranean eggs with tomato was a staple breakfast my parents would make for us. We grew up enjoying this dish as a family, and no one could say no to it when the aroma would fill the air promising to take your taste buds over the moon. True love was happening in the kitchen, and this meal was the best way to experience it.

I have seen lots of cultures make similar dishes and I think that is beautiful! In fact, there are soo many common meals that countries who border one another make, and each add their own unique flare. How amazing is that?! The closest dish I have seen to the one I will be sharing is shakshuka, but it is a bit different from shakshuka. Of course I was inspired by my parents for this specific dish, they told me how they made it and I took that and put it into measurements that I love and make over and over again! One important advice to share is that you want to take your time cooking the tomatoes, and that takes the most amount of cooking. However, it is very low maintenance and you only need to stir in occasionally and cook on medium low. Yes, it takes a little long to cook, but trust me when I tell you it is worth it!

This dish will forever be a happy childhood memory, and an all-time favorite, and I would love to hear what you think if you also try it, so please let me know in the comments.

Prep time: 5 minutes Cook time: 40 minutes
Serves: 3Total time: 45 minutes
2 tbsp extra virgin olive oil
5 eggs
4 large tomatoes
1/2 green bell pepper
1/2 tsp paprika
1/2 tsp salt (or more if desired)
1/2 tsp black pepper
2 tbsp finely chopped parsley
A few pieces of fresh basil for garnish
1. Roughly chop tomatoes and half of the bell pepper into thick chunks and set aside.
2. In a large pan on medium heat, add olive oil, tomatoes, and bell pepper.
3. Cook covered on medium heat for about 20 minutes, the tomatoes should start looking wilted and watery. (Stir the tomatoes after about every 5 minutes, then cover the lid again.)
4. Add pepper, and paprika and stir, then cover again and cook for another 10 minutes while lowering the heat to medium low.
5. In a medium bowl, whisk the eggs with the salt. Add this to the tomato mixture.
6. Cover and cook on medium low heat for about 4 minutes. (Do not stir during this time)
7. After about 4 minutes, add chopped parsley and gently stir the eggs from the edges to the center. Cook for another 6 minutes, or until eggs look fully cooked.
8. Garnish with fresh basil is desired, serve warm.

Do not over stir the eggs as they will get very mushy, there should be some big chunks of scrambled eggs and the rest will be small.

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Published by cookingwithrips

Hello and welcome to my site! My name is Rips and I am thrilled to share my passion with you! I am just a girl who loves to bake and cook. It’s one of my favorite things to do and is rewarding in so many ways! It teaches me to be present and helps me relieve stress. I grew up watching both my parents cook the most delicious food you could possibly imagine! Cooking healthy food for each other was something we did for the ones we cared about. Shortly after, I picked up on that habit. I come from a Mediterranean background and I bring that to a lot of my recipes with lots of modern adaptations. I have been baking and cooking for over 15 years and truly find the most joy in it! I also recently wrote and self published my first recipe book called Ripsy's Recipe's on Amazon (I will link below). Ripsy's Recipes has some amazing healthy recipes with gluten free and vegan options that everyone can enjoy. I really wanted to create an easy to follow, non intimidating healthy recipe book for you to love. It truly is my go-to for quick, healthy, easy, delicious meals! The best part of making food is I get to eat it and feed my loved ones. I am very mindful of the ingredients I use in my recipes; at the same time; I still like to indulge in dessert! My dessert recipes are lower in sugar than in any recipe or store bought dessert you will ever find (and they taste amazing). As a result, my family and I get to enjoy it without the guilt. My greatest joy comes from sharing what I make with the people I care about most, and now, you will have access to that too. I hope you try my recipes and love them as much as my family and I do! Namaste Friends!

2 thoughts on “Mediterranean Eggs with Tomatoes

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