Tuscan Tomato and Egg Skillet
Crisp potatoes, chunky tomatoes, creamy eggs and a host of spices is a great way to welcome the morning.
Tuscan Tomato Egg Skillet
Hearty and filling especially for a weekend morning, This Tuscan Tomato Egg Skillet is a standard fare in the Florence and Pisa regions of Italy.
This very easy to make Tuscan breakfast is a staple in Tuscany. Rustic and hearty it was eaten by farmers. It kept them full throughout the day. The beauty of the Tuscan skillet is you can use a wide variety of potatoes. Purple Peruvian, Yukon Gold, just about any type will do. I also like using heirloom tomatoes when available, the colors really make the dish come to life. I also recommend using a well-seasoned cast iron skillet, it will crisp up your potatoes very nicely.
Try and keep all your vegetables the same size when dicing them, this will ensure they are all cooked through.
The sofrito deepens the flavor. It is the heart of the dish. Making a good sofrito should always take time. Layering flavors is key. The sofrito acts as the acid of the dish cutting through the richness of both the potato hash and the poached egg.
The poached egg can be tricky but if you follow my instructions you should have no problems getting the right results, firm on the outside and runny on the inside. Using white vinegar, salting your water, and having an ice bath ready are all very important. Enjoy your “Pomodoro Toscano e Padella Uovo”.
Questions and Answers
How long do I poach the egg for?
5 minutes in simmering hot salted water.
What can I use instead of a cast-iron skillet?
You can use a stainless steel pan, but stay way from Teflon pans.
How long will it keep for ?
You can have it the next morning, because the potatoes and sofrito will hold, but you’ll want to poach your eggs the day of.
Do I peel the potatoes?
No need. The skin will crisp up nicely. But if you don’t like skin on your potatoes…peel it.
I love when Eddie starts to make breakfast while the house is still asleep. Hearing the sizzle of frying potatoes and the warm wafting scent of tangy tomatoes is a fantastic way to start the day. Gathering at the table, Eddie placed the skillet at the center along with thick slices of warm Italian bread and a dish of salted butter. The bread was perfect vehicle to sop up the sofrito and poached egg. I recommend a tall glass of iced Chamomile Lemon tea or a light Pinot Grigio if you’re making this dish for brunch.
The potatoes and sauce are delicious in my tummy, but I don’t like the egg insides.
Like this recipe? Pin It!
Tuscan Tomato Egg Skillet
A tasty traditional Tuscan breakfast blends tomatoes, potatoes, and a poached egg immersed in a fresh sofrito.
- 1 pound Idaho potatoes unpeeled and diced
- 1/4 cup extra virgin olive oil + 2 tbsp to brush the pan
- 1 cube salted butter
- 2 tsp salt
- 1/4 tsp fresh ground black pepper
- 1 tbsp chopped fresh sage
- 1 tbsp chopped fresh rosemary
- 1 tbsp Italian parsley
- 4 fresh eggs
- 1/4 cup white vinegar
- 2 tbsp extra virgin olive oil
- 1 yellow onion diced
- 3 Roma tomatoes
- 2 tbsp salt
- 3 Thyme sprigs
- 2 tbsp Italian parsley
- 1 tbsp julienned Basil
- 1 tsp chopped garlic
- 1/2 tsp Saffron optional
Cook diced Idaho potatoes in salted boiling water until tender. remove and strain. Sear hard on all sides.
In medium size cast iron skillet add 1/2 cup Olive Oil, and diced potatoes.
Add sage, rosemary and parsley, black pepper, salt and butter, old and remove from heat.
In medium size pan add 1/2 cup Olive Oil. Add onions sweat till translucent about 4 minutes.
Add 1/2 inch dice Roma Tomatoes, cook until tender, add crushed garlic, cook 2 minutes, add salt then cook another 10 minutes.
Fold in herbs (Basil, Parsley, Thyme and or Saffron).
In large pot add 5 cups water, bring to a boil, add 1/4 cup white vinegar, and 4 tablespoons salt.
Stir water to create vortex and crack egg in center of vortex
Cook 5 minutes, remove with slotted spoon. Do one to two eggs at a time.
Gently place poached eggs into ice bath. Leave submerged for 10 minutes.