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–+ servings
A skillet containing six eggs poached in a tomato sauce with herbs, topped with crumbled cheese and parsley, with a slice of bread on the side.
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Mediterranean Breakfast Skillet with Eggs

This Mediterranean breakfast skillet with eggs is hearty, colorful, and ready in minutes. Fresh vegetables and feta cook together in one pan for a balanced meal that fits a Mediterranean-style routine.
Course Breakfast
Cuisine American, International, Mediterranean
Keyword breakfast, breakfast recipe, mediterranean, mediterranean breakfast, mediterranean diet, mediterranean diet breakfast, mediterranean diet breakfast recipe, mediterranean dish, muffin, toast, yogurt
Prep Time 15 minutes
Cook Time 30 minutes
Servings 2 Servings
Calories 368kcal
Author Zuzana Paar

Equipment

Ingredients

  • 1 Tablespoon Extra-Virgin Olive Oil
  • 1 Cup Onion finely diced
  • 1 Cup Red Bell Pepper diced
  • 2 Pieces Jalapeños or Hot Red Peppers, diced (or green bell pepper if preferred)
  • 3 Cloves Garlic chopped
  • 1 Tablespoon Smoked Paprika
  • ½ teaspoon Cumin Powder
  • ½ teaspoon Salt to taste
  • ½ teaspoon Pepper to taste
  • 1 Can Tomatoes 28 ounces, diced
  • 3 Tablespoons Cilantro chopped
  • 6 Large Eggs
  • 1/2 Cup Crumbled Feta Cheese
  • Crusty Bread for serving
US Customary - Metric

Instructions

  • Chop the onion, bell pepper, jalapeños, garlic, and cilantro, then heat olive oil in a 10-inch skillet over medium.
  • Chop the onion, bell pepper, jalapeños, garlic, and cilantro, then heat olive oil in a 10-inch skillet over medium.
  • Add diced tomatoes, gently crush, bring to a soft boil, then simmer uncovered until thickened; stir in most of the cilantro and adjust seasoning.
  • Make wells, crack in eggs, spoon sauce over whites, cover and simmer until set to your liking, then top with feta and remaining cilantro before serving.

Notes

  • Use a heavy skillet so the heat stays even and the eggs cook gently. This helps prevent burning and keeps the breakfast skillet from drying out.
  • Add the eggs only after the vegetables have softened and released their flavor. This keeps the eggs tender and gives the Mediterranean breakfast a better taste.
  • Crumble the cheese just before serving instead of cooking it too long. This keeps the cheese creamy and prevents it from becoming too salty.
  • Keep the heat at medium to low once the eggs are in the pan. Slow cooking gives you soft eggs and a well-balanced breakfast.

Nutrition

Serving: 1.5Cup | Calories: 368kcal | Carbohydrates: 19g | Protein: 29g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 498mg | Sodium: 1726mg | Potassium: 569mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4839IU | Vitamin C: 103mg | Calcium: 120mg | Iron: 4mg