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Recipe details
Creamy Tomato Eggs
Eggs cooked directly in a creamy tomato sauce seasoned with paprika, salt, and pepper.
≈ 119 kcal/100 g · ≈ 371 kcal/serving
25 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Heavy cream45 ml
Olive oil5 ml
Ripe tomato160 g
Large eggs2 pcs
Black pepper0.5 g
Sweet paprika1 g
Salt1.5 g
Cookware and utensils
Lidded skillet
Wooden spoon
Small knife
Cutting board
Directions
01
Dice the tomato.
Products
Ripe tomato — 160 g
Action
Dice
Time
3 min
Temperature
Room temperature
02
Warm the olive oil in the skillet over medium heat.
Products
Olive oil — 5 ml
Action
Warm
Time
1 min
Temperature
Medium heat / 180°C
03
Cook the tomato with paprika, salt, and pepper until it softens.
Products
Ripe tomato — 160 g; Sweet paprika — 1 g; Salt — 1.5 g; Black pepper — 0.5 g
Action
Cook
Time
8 min
Temperature
Medium heat / 180°C
04
Stir the cream into the tomato mixture.
Products
Heavy cream — 45 ml
Action
Stir
Time
1 min
Temperature
Medium-low heat / 160°C
05
Crack the eggs into the sauce.
Products
Large eggs — 2 pcs
Action
Crack
Time
1 min
Temperature
Medium-low heat / 160°C
06
Cover the skillet and cook until the whites are set and the centers reach 74°C/165°F.
Products
Large eggs — 2 pcs
Action
Cover and cook
Time
8 min
Temperature
74°C/165°F internal; medium-low heat
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available