Rustic Potato, Tomato, and Egg Skillet

Name: Rustic Potato, Tomato, and Egg Skillet
Total time: 25 min
Yield: 2 people
Ingredients: 14 oz Potatoes; 9 oz Tomatoes; 3 count Eggs; 1 count Onion; 2 cloves Garlic; 2 oz Cheese; 1.5 tbsp Butter; 2 tbsp Fresh Dill; 1 tsp Salt; 0.5 tsp Black Pepper

Vegetarian • Gluten-FreeUnder 30 MinsStovetopBreakfast • BrunchComfort Food

Easy

25min

420kcal

2people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A hearty and colorful dish of golden-brown potatoes with juicy tomatoes, cheese, and eggs. A great option for a filling breakfast or a quick dinner!

Welcome to the world of perfect home-cooked food! This Rustic Potato, Tomato, and Egg Skillet is the perfect answer to the desire for something hot, satisfying, and incredibly tasty without spending hours in the kitchen. Combining crispy, golden-brown potatoes and juicy, slightly sweet tomatoes, this dish creates a harmony of flavors that will win you over from the first forkful. The main attraction here is the perfectly cooked eggs: their runny yolks mix with the vegetables, creating a rich, creamy sauce right on your plate. What makes this Rustic Potato, Tomato, and Egg Skillet so special? The secret lies in the right texture and the use of simple, straightforward ingredients found in every kitchen. First, we achieve a beautiful crust on the potatoes, which contrasts wonderfully with the soft, stewed tomatoes. Adding aromatic onions and a pinch of garlic takes the base flavor to a new level, while a generous portion of melting cheese brings all the components together into a single culinary masterpiece. Whether you're looking for a leisurely Sunday breakfast idea to please the family or need a quick, filling weekday dinner, this Rustic Potato, Tomato, and Egg Skillet is the perfect fit. Be sure to generously sprinkle the finished dish with fresh dill: its bright, herbaceous note balances the richness of the dish perfectly. Grab a fork and enjoy it straight from the pan—this is country classic at its best!

Ingredients

400 g Potatoes (3 medium potatoes)
250 g Tomatoes (2 medium tomatoes)
3 pcs Eggs
1 pc Onion (medium onion)
2 cloves Garlic
60 g Cheese (1/2 cup grated)
20 g Butter (1.5 tbsp)
10 g Fresh Dill (small bunch)
1 tsp Salt
0.5 tsp Black Pepper

Instructions

1
Peel and cut the potatoes into medium cubes. Slice the onion into half-rings and finely chop the garlic.
2
Melt the butter in a skillet over medium heat. Add the potatoes and fry for about 10-12 minutes until golden brown, stirring occasionally.
3
Add the onion and garlic to the potatoes. Cook for another 4-5 minutes until the onion is soft and translucent.
4
Dice the tomatoes and add them to the skillet. Season with salt and black pepper. Saute the vegetables together for about 3 minutes until the tomatoes release their juice.
5
Use a spatula to make three wells in the vegetable mixture and carefully crack the eggs into them.
6
Sprinkle the grated cheese evenly over the dish. Cover the skillet with a lid and cook over low heat for 3-5 minutes until the egg whites are set but the yolks remain slightly runny.
7
Remove from heat, generously sprinkle with chopped dill, and serve hot.

Chef's Tips

•If the potatoes stick to the skillet at the beginning of frying, let them sit undisturbed for a couple of minutes until a crust forms before stirring.
•The dish is even more delicious when served with fresh crusty bread to dip into the runny yolk.

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