Fried Eggs in Olive Oil (with Cherry Tomatoes)
Sometimes it's the simple wholesome ingredients that taste the best! The olive oil brings a savory and earthy flavor to the eggs. It will give you an egg with crispy edges! This is a quick and healthy breakfast that can easily pass for lunch or dinner.
Ingredients
- 2 eggs
- 1 to 2 tbsp olive oil extra virgin
- 7 to 10 cherry tomatoes
- salt and pepper to taste
- chopped parsley optional
Instructions
- Wash and dry the cherry tomatoes then slice in half. Chop parsley, if using, and set aside.
- Pre-heat a small to medium-sized cast iron skillet (or non-stick pan) to medium heat. After the skillet has warmed, add enough olive oil to generously coat the skillet.
- Add the eggs to the pan. Now add the tomatoes around the eggs, sliced-side facing down. Sprinkle with salt and/or pepper.
- Remove the tomatoes once they start to wrinkle and soften. Cook the eggs to desired consistency.
- Once the tomatoes and eggs are plated, sprinkle another dash of salt on top. Then, sprinkle on the parsley. Yum!
Notes
This recipe is best fresh but if you have leftovers... store them in an air-tight container in the fridge for 3 to 4 days.
Possible Add-Ins: garlic powder, onion powder, pepper flakes or a sprinkle of shredded parmesan cheese on top. Fry additional veggies with the eggs such as peppers, onions or mushrooms.
Possible Sides: bacon, sausage, or fried canadian bacon. Eat with your favorite bread. I like garlic bread! The garlic bread and olive oil make this dish feel more like dinner if you want to make this a quick and healthy lunch or dinner!