Breakfast tom-egg-to skillet

Gluten Free Low Sodium

Tomatoes contain an antioxidant (“cancer fighter”) called lycopene, which helps to protect your body from cell damage. When tomatoes are cooked (as they are in this recipe),the lycopene is better absorbed by your body.


2 tablespoons avocado oil
1 large onion, diced
2 medium green bell peppers, diced
4 cloves garlic, minced
1 teaspoon ground coriander
1 1/2 teaspoons paprika
1 15-ounce can diced tomatoes, with juice
1/2 cup low-sodium vegetable juice
1/4 cup chopped fresh parsley
1/4 cup chopped arugula
6 large eggs


  1. In a large skillet, heat oil over medium-high heat. Add onion, bell peppers, garlic, coriander and paprika. Cook, stirring often, for 8 to 10 minutes or until vegetables are soft.
  2. Add tomatoes with juice, vegetable juice, parsley and arugula. Stir. Allow to simmer, stirring often, for 10 to 12 minutes or until tomato mixture begins o reduce.
  3. Using a large wooden spoon, make 6 wells (holes) in the stew. Gently crack one egg into each well.
  4. Reduce heat to low, cover the skillet and cook until egg whites are set and yolks reach desired consistency.
  5. Enjoy warm. 

Makes 6 servings

Recipe contains: eggs

Carb choices per serving: 1/2

*Option not included in nutrition facts.

First Published: 07/02/2018
Last Reviewed: 07/02/2018

breakfast tom egg to skillet
Enjoy this recipe even more served with naan (flatbread), a pita or whole-grain toast!*
breakfast tom egg to skillet label