Breakfast is one of my favorite meals. I love the smell of bacon, eggs, and fresh ground coffee in the morning. I don’t always have time to cook during the busy work week, but weekend mornings are a different story. I indulge myself a little. I sleep in, get lost in a good book, and make something special to kick off the day.

When summer tomatoes and basil are in season, I can’t resist this recipe for Tuscan Tomato & Egg Skillet. The combination of farm fresh eggs, carmalized onion, crispy bacon, vine-ripened tomatoes, melted Italian cheese, and fresh basil is absolutely addictive! It’s a substantial one-dish meal that comes together quickly, but is impressive enough to serve to guests for brunch.

And now you can watch easy step-by-step directions for preparing this savory breakfast on Cooking Guru Season 2! I’m honored to make my debut as the host of this fabulous cooking show which features simple meals made with fresh seasonal ingredients. Whether you’re a seasoned cook or just learning, we’ve selected dishes that are perfect for busy people who love delicious, healthy food.  Join me for all eight mini-webisodes (each under 5 minutes!) and discover a whole new repertoire of go-to recipes that you’ll make again and again. Thanks for tuning in and mangia!

 

 

Prep time: 15 minutes; Cook time: 15 minutes

Ingredients:

2 tablespoons virgin olive oil

1/2 cup diced onion

2 slices smoked bacon, cooked and chopped (optional)

3-4 medium tomatoes, chopped

4 large eggs

1/2 cup shredded Italian Blend cheese

1/4 cup fresh basil, slivered

Fresh ground pepper

Directions:

To cook bacon: *If using bacon, pre-cook slices in the microwave. Lay bacon on a paper towel on a microwave-safe plate and cover with another paper towel. Microwave for 1 minute per slice (2 slices/2 minutes). Remove, blot excess fat, and chop into bits.

1. Heat oil in a medium frying pan over medium heat. Add onion, and sauté until lightly brown (about 3 minutes). Drain off excess oil and add (optional) cooked bacon bits.

 

2. Add chopped tomatoes and simmer, stirring occasionally, until they the juice has cooked off–about 4-5 minutes.

 

3. Make 4 wells in the tomato mixture with a spoon and crack an egg into each well. Add a grind or two of fresh pepper. Cover the pan with a glass lid, and simmer until egg whites are firm and yolks are starting to set (about 2 minutes).

4. Remove lid, sprinkle with cheese, and cover again to melt. Sprinkle with fresh basil and spoon on to individual plates.

*Optional: serve with good quality sliced rustic toast.