Tomato Fried Eggs


I’m more of a sweet breakfast type of person, but there is something very comforting in a savory, warm morning dish. This egg dish is perfect for late breakfast or brunch and has all the elements to keep you energized for the day.

Egg Yolk: contains 100% of the entire egg’s vitamins K, D, E, and A content as well as more than 90 percent of the thiamin, calcium, iron, zinc, folate, and vitamins B6 and B12. Although it does contain cholesterol, egg yolks do not cause heart disease. Research has shown that when people consume some 3-4 eggs per day (with the yolk), cholesterol levels do not increase and,  if they change at all, they usually improve! The egg yolk also contains the long-chain omega-3 fatty acid DHA, which is necessary for brain and eye function, as well as the long-chain omega-6 fatty acid arachidonic acid, which is necessary for healthy skin, hair, libido, reproduction, growth and response to injury.

Tomato Fried Eggs

by Aylin

Keywords: fry breakfast onions tomatoes chives garlic


  • 1 onion
  • 2 cloves garlic
  • 1/2 tbsp butter
  • 1/4 tsp salt
  • 2 medium tomatoes
  • 3 eggs
  • 1 tbsp chives, finely chopped
  • Black pepper for garnish


Chop onions, garlic, and tomato.


Melt butter in saucepan over medium heat. Add the onions and garlic. Cook until transparent, and then add the chopped tomato and chives. Cook for another 2-3 minutes, or until the tomatoes are softened.


Create 3 dips in the tomato mixture and crack an egg in each one



Cook for 3 minutes with a lid on, which will help to cook the tops of the eggs. When finished, serve and enjoy with toast!


Bon Appetit!

xo Aylin



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  • Eileen

    This sounds like a perfect breakfast for a crowd! I can just imagine filling up the biggest pan in the house… :)

  • Pristine

    Thank you so much Aylin for this wonderful idea … this is what I have done to make this recipe from good to divine … added 2 tsp of ginger paste … 1-1/2 tsp of cumin powder and a pinch of crushed red pepper … perfect dinner or breakfast!!

    • Pristine

      P.S. Also since I didn’t have any chive, I used 3 tsp cilantro leaves instead of chives