This popular Israeli breakfast or brunch skillet recipe features eggs cooked on a bed of roasted tomato sauce. Serve with warm crusty bread and hot sauce.

Kathy Gunst
Source: EatingWell Magazine, March/April 2016


Read the full recipe after the video.

Recipe Summary

1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F.

  • Slice 2 garlic cloves. Toss with tomatoes, onion, 3 tablespoons oil, parsley and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a large rimmed baking sheet or in a shallow roasting pan. Roast until the tomatoes are shriveled and browned, about 45 minutes.

  • Chop the remaining garlic clove. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the garlic and chiles; cook, stirring, for 2 minutes. Add cumin and cook, stirring, for 30 seconds. Stir in the tomato mixture, the remaining 1/2 teaspoon salt and basil. Bring to a simmer and cook, stirring occasionally, until the tomatoes are mostly broken down, 6 to 8 minutes.

  • Make 4 deep indentations in the sauce with the back of a spoon and carefully crack an egg into each. Sprinkle the eggs with the remaining 1/4 teaspoon pepper. Cover and cook over medium-low until the whites are set, 6 to 8 minutes.

  • Remove from heat, sprinkle with feta and let stand, covered, for 2 minutes. (The eggs will continue to cook a bit as they stand.) Garnish with parsley and serve with hot sauce, if desired.


Make Ahead Tip: Refrigerate tomato sauce for up to 4 days.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

330 calories; protein 12.8g; carbohydrates 19.2g; dietary fiber 4.9g; sugars 11.5g; fat 23.6g; saturated fat 6.4g; cholesterol 202.7mg; vitamin a iu 3541.6IU; vitamin c 102.8mg; folate 91.7mcg; calcium 179.6mg; iron 2.6mg; magnesium 56.3mg; potassium 964.7mg; sodium 699.5mg; thiamin 0.2mg.

Reviews (4)

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5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This recipe was amazing! I substituted cheddar cheese because I didn't have any feta and didn't bother with crusty bread. Yum! Definitely a keeper! Read More
Rating: 5 stars
Made the recipe as written except substituted cheddar cheese for feta. Flavorful and filling. Read More
Rating: 4 stars
Made as written except halved all the ingredients except the eggs. 6 mins gave me firm cooked yolks I prefer medium cooked. Only needed to roast 30 mins in my oven. I did not like the addition of cumin but that is a personal preference. It was good I just was not blown away. Read More
Rating: 5 stars
Great recipe idea. I cut it back to make a single serving and it was very tasty and filling. Read More