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Easy tomato onion egg skillet topped with melted Parmesan cheese.
Emilia

Easy Tomato Onion Egg Skillet with Parmesan

This easy tomato onion egg skillet with parmesan is a quick, savory breakfast, lunch or light dinner.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Breakfast, Main Course
Cuisine: American
Calories: 235
Ingredients Method Video

Ingredients
  

  • 1 medium red onion about 5 oz / 150 g, halved and sliced into half-moons
  • 1 large tomato about 8 oz / 225 g, sliced into rounds
  • 3 large eggs about 150 g
  • 2 tablespoons grated parmesan about 10 g
  • Salt to taste (about ¼ teaspoon / 1.5 g, plus a pinch for the tomatoes)
  • Freshly ground black pepper to taste
  • 1 teaspoon olive oil or butter about 5 g

Method
 

  1. Roast the onion. Heat the skillet over medium heat. Add the red onion half-moons, with a little oil if needed and cook until soft, golden and slightly caramelized at the edges.
  2. Add the tomatoes. Push the onions and tomatoes slightly aside. Lay the tomato rounds in the pan, sprinkle with a pinch of salt and let them warm and soften. Turn the tomato slices over.
  3. Add the eggs and cook low and slow. Crack the eggs into the pan, then sprinkle with salt, black pepper, and parmesan. Reduce to slow-medium heat and cook until the eggs are done to your liking. Cover with a lid for set whites and a soft yolk, or leave uncovered for a runnier egg. Serve warm.

Video