Cherry Tomato and Egg Skillet

Makes 3-4 servings

  1. Heat oil in skillet over medium heat, and add garlic. Let garlic cook 30 seconds, and reduce heat to medium-low.

  2. Add cherry and diced tomatoes, salt, pepper, and red pepper flakes. Simmer over medium-low heat, stirring every few minutes, and using the back of a spoon or spatula to slightly crush tomatoes as they cook. This process should take about 15 minutes.

  3. Stir in the balsamic vinegar, and simmer 1-2 more minutes. Pre-heat oven to 300, place sliced bread on baking sheet, and drizzle with more olive oil.

  4. Create 5-6 divots in the mixture with a spoon. Crack eggs into the divots, and add grated parmesan, fresh mozzarella, or a mixture of both. sprinkle eggs with a pinch more salt and pepper to taste. Cover the skillet, and let the eggs cook to taste. This can take anywhere between 2-6 minutes depending on how runny you prefer them.

  5. While the eggs cook, place baking tray with bread into the oven to warm/toast slightly. Remove once it is warmed through or slightly toasted at the edges.

  6. Serve eggs in bowls alongside the bread for dipping. Sprinkle each bowl with fresh basil and more parmesan if desired.


2 pints cherry tomatoes
1 large heirloom tomato, diced
2 large cloves of garlic, grated or minced
2 Tbsp. olive oil + more for bread
1 Tbsp. balsamic vinegar
1/2 tsp. salt + more to taste
Black pepper to taste
Pinch of red pepper flakes
1/4 c. grated parmesan OR mini fresh mozzarella balls + more parmesan for serving
5-6 large eggs
1/4 c. fresh chopped basil
Toasty bread for serving (such as focaccia, baguette, country sourdough, etc)

12x12 skillet with lid
Baking sheet

5 minute prep
20-25 minute active cook time

Venzi’s Notes

Tomato season. As we move through berry season, peach season, etc, I secretly am mostly looking forward to tomato season. I try to make as many tomato-centered dishes as possible during the season because tomatoes are one of those things that I tend not to buy outside of their season. They just do not compare — so I get all of my tomato eating in during a couple of short, beautiful months. That means bi-weekly farmer’s market trips for the BEST tomatoes to make sauces, salads, frittatas, seared tomatoes to accompany breakfast, tomato toasts, tomato sandwiches — just about any tomato food you can think of.

Cherry tomatoes are one of my favorite varieties because they are SO sweet. Roasted cherry tomatoes on EVERYTHING. This skillet has to be my favorite tomato season dish. The tomatoes simmer for a while, the juices break down and reduce, and it creates a beautiful ‘sauce’ that’s both bright and sweet and savory all at once. The cheese gives it a creaminess, and the egg yolks create the perfect dip for toasted bread. The whole thing tastes kind of like weeknight lasagna. Maybe it’s the combination of the garlic, tomato, basil and cheese that makes it taste that way for me. Whatever it is, it’s delicious. I make this dish every week during tomato season. My husband and I both look forward to it every year! Best part is how easy and quickly it comes together as well as the fact that it can be served for breakfast or for dinner. It’s a crowd pleaser, too.