Garlic Herb Tomatoes and Eggs

Garlic Herb Tomatoes and Eggs is a great way to use up garden-fresh tomatoes! Plus, it’s delicious and healthy with lots of flavors, and takes only about 10 minutes! Enjoy freshly diced tomatoes cooked in garlic butter, topped with soft fried eggs, and garnished fresh basil and parsley for a low-carb breakfast.

Can this be made ahead of time?

Yes! As with most recipes, it will be better fresh, but it can be stored in the fridge for up to four days in an airtight container.

Looking for more savory breakfast ideas?

• Gourmet Cake Benedict
• Breakfast Tot Poutine
• Farrah’s Breakfast Sandwiches

Freshly diced tomatoes cooked in garlic butter, topped with soft fried eggs and garnished fresh basil and parsley for a low-carb breakfast.

Garlic Herb Tomatoes and Eggs

Ingredients:

• 3 Tbsp Chef Shamy Garlic Butter (#8124)
• 3 cups diced tomatoes, fresh or canned
• Regal Coarse Sea Salt (#1147) and AP Coarse Black Pepper (#1028), to taste
• 3 eggs
• 2 Tbsp fresh sliced basil + parsley
• Baguette, optional

Instructions:

1. Begin by melting the butter in a cast iron skillet. Then, add the diced tomatoes, seasoning with salt and pepper. Simmer for 7-8 minutes, or until they start looking crushed.
2. Then, mix and make three wells for the eggs using the back of a spoon. Crack an egg into each well, seasoning with salt and pepper, and allow to cook until the egg white is almost set. Cover with a lid, and continue to cook for 1-2 minutes depending on how you like your yolk.
3. Remove from heat and garnish with basil and parsley. Serve with baguette slices, if desire.

Adapted from: https://chefshamy.com/recipes/garlic-herb-tomatoes-and-eggs/

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