Eggs in Garlicky Tomato Sauce with Brie
I made eggs in garlicky tomato sauce with brie for my husband and me this morning, and we sat around the kitchen eating it straight from the skillet with grilled bread. We loved the flavor combination of the garlicky tomatoes, with a bit of heat from the crushed red pepper flakes, and the creamy brie, all combined with a yolky egg and some sourdough bread. We loved this easy egg recipe and thought it paired nicely with some twisted bacon and crispy hash browns.
Eggs in Garlicky Tomato Sauce with Brie
Ingredients:
- 1 tbsp olive oil
- ¼ yellow onion, diced
- Crushed red pepper flakes to taste
- 2 cloves of garlic, cut into thin slivers
- 2 tsp tomato paste
- 3 small tomatoes, diced
- Sea salt and freshly cracked pepper, to taste
- Pinch of sugar, to taste
- 3-4 eggs
- Brie, sliced
- Fresh parsley, chopped
- Sourdough bread slices, grilled or toasted and buttered
How to Make Eggs in Garlicky Tomato Sauce with Brie
Heat the olive oil in a cast-iron skillet over medium heat. Add the diced onion and crushed red pepper flakes, then cook, stirring often, for 3-4 minutes.
Add the slivered garlic and tomato paste and cook, stirring constantly, for 1 minute.
Add the diced tomatoes and their juices.
Cook, stirring often for 20 minutes. Taste and season with sea salt, freshly cracked pepper, and a bit of sugar, to taste.
Make three or four wells in the tomatoes with the back of your spoon. Crack an egg into each well and cover with a lid.
Cook until the egg whites are set, and the yolks are still soft, about 3-4 minutes.
Season the eggs with sea salt and freshly cracked pepper, to taste.
Top with slices of brie and fresh parsley.
Serve immediately with grilled or toasted sourdough bread. Enjoy.
Equipment
- 10-Inch Cast Iron Skillet with Lid
Ingredients
- 1 tbsp olive oil
- ¼ yellow onion diced
- Crushed red pepper flakes to taste
- 2 cloves of garlic cut into thin slivers
- 2 tsp tomato paste
- 3 small tomatoes diced
- Sea salt and freshly cracked pepper to taste
- Pinch of sugar to taste
- 3-4 eggs
- Brie sliced
- Fresh parsley chopped
- Sourdough bread slices grilled or toasted and buttered
Instructions
- Heat the olive oil in a cast-iron skillet over medium heat.
- Add the diced onion and crushed red pepper flakes, then cook, stirring often, for 3-4 minutes.
- Add the slivered garlic and tomato paste and cook, stirring constantly, for 1 minute.
- Add the diced tomatoes and their juices. Cook, stirring often for 20 minutes.
- Taste and season with sea salt, freshly cracked pepper, and a bit of sugar, to taste.
- Make three or four wells in the tomatoes with the back of your spoon.
- Crack an egg into each well and cover with a lid.
- Cook until the egg whites are set, and the yolks are still soft, about 3-4 minutes.
- Season the eggs with sea salt and freshly cracked pepper, to taste.
- Top with slices of brie and fresh parsley.
- Serve immediately with grilled or toasted sourdough bread. Enjoy.
Delicious, comforting and healthy too!
That looks like a fantastic idea for breakfast!
My favorite food – eggs. I usually add mozzarella to a dish like this but your addition of brie sounds and looks delicious.
Ooh I love egg and tomato sauce dishes like this, but have never thought to use brie. Love that idea and also the idea of dipping bread in it 🙂
Breakfast, dinner…I’ll be eating this for all the meals!
I must try this ASAP
to me, brie seems to make everything a little more fancy. what a great dish!
So delicious! Breakfast, lunch, and/or dinner, I love this meal. Thank you for helping me figure out what to do with my garden tomatoes.