Eggs with Tomatoes

Eggs with Tomatoes

24 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Recipe by  Sara

“This Middle Eastern recipe is one of my faves. We eat it for breakfast or dinner. Hope you like it!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 4 servings



  1. Heat the sunflower seed oil in a large skillet over medium heat. Stir in the tomatoes, and evenly coat in the oil. Mix in the tomato paste, and season with cumin, allspice, and salt. Cover, and cook until the tomatoes are tender, about 10 minutes.
  2. Pour the eggs over the tomato mixture. Cover, and continue cooking 10 minutes, or until the eggs are no longer runny.

Share It

Reviews (24)

Rate This Recipe


Found the problem other folks are having w/ this recipe. 10min may be too long to cook your tomatoes, slice them a bit thicker than you think you should because they will cook down. If you want them to stay in one piece, they have to be pretty thick slices. Don't cook them until they're mush. Its pretty easy to overcook the tomatoes. The other problem I saw, people felt like there wasn't enough eggs. Last problem was probably just me- the spice looked to be "too much". So I halved it and I'm glad I did. So, if you're gonna try this recipe again... I was satisfied with this : Two slicing tomatoes sliced thick, half can of tomato paste, 4 eggs, 1/4 tsp cumin, 1/4 tsp allspice, salt to taste. Serves two. I'd give the recipe 5-stars if it worked out as posted. 4-stars because it requires a hella ton of fixing to make it the best !



I think the potential is here but WHOOOO, too much sauce and spice!! Next time I will halve everything except the eggs and I would cut the tomatoes extra thick or just chop them up. The flavor was good but too intense. I will be putting the rest of this on rice tonight for dinner. Hopefully the rice will mellow the intense flavors a little.....



Simple and delicious. Easy to make with ingredients on hand- I added 1/2 a can of corn and my little girls loved it!

More Reviews

Similar Recipes

Pesto Tomatoes

Pesto Tomatoes

Italian Nutthouse Broiled Tomatoes

Italian Nutthouse Broiled Tomatoes

Mamma Rita's Eggs and Tomato Sauce

Mamma Rita's Eggs and Tomato Sauce

Scrambled Eggs and Tomatoes

Scrambled Eggs and Tomatoes

Stir Fry Tomato and Eggs

Stir Fry Tomato and Eggs

Chinese Tomato and Egg

Chinese Tomato and Egg


Amount Per Serving (4 total)

  • Calories
  • 204 cal
  • 10%
  • Fat
  • 12.7 g
  • 20%
  • Carbs
  • 16.1 g
  • 5%
  • Protein
  • 9.9 g
  • 20%
  • Cholesterol
  • 212 mg
  • 70%
  • Sodium
  • 997 mg
  • 40%

Based on a 2,000 calorie diet



previous recipe:

Tomato and Egg Stir Fry


next recipe:

Pesto Tomatoes