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Tuscan Tomato Egg Skillet
A tasty traditional Tuscan breakfast blends tomatoes, potatoes, and a poached egg immersed in a fresh sofrito.
Course
Breakfast
Cuisine
Italian
Keyword
egg skillet
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
Ingredients
2
whole
potatoes
unpeeled and diced
2
teaspoon
Kosher Salt
1/4
cup
olive oil
2 tablespoons, separated
1
stick
butter
4 oz.
1
teaspoon
black pepper
1
tablespoon
sage
chopped
1
tablespoon
rosemary
chopped
1
tablespoon
Italian parsley
chopped
4
whole
eggs
cage free
2
tablespoon
white vinegar
2
tablespoon
olive oil
extra virgin
1
whole
yellow onion
diced
3
whole
roma tomatoes
diced
3
sprig
thyme
2
tablespoons
Italian parsley
chopped
1
tablespoon
basil
julinned
1
teaspoon
garlic
minced
1
teaspoon
saffron
optional
Instructions
In a medium stock pot, boil potatoes in salted water, until tender or about 5 minutes. Remove, strain and allow to cool.
Brush medium size cast iron skillet with olive oil. Over medium heat, add potatoes. Sear on all sides until golden brown.
Add sage, rosemary and parsley, black pepper, salt and butter, remove from heat. Stir once over and set aside.
In medium size pan on medium heat add remaining olive oil. Wait 2 minutes then add onions. Sweat until translucent or about 2 minutes.
Add tomatoes, crushed garlic, and salt. Cook about 10 minutes on low heat.
Fold in herbs. Saffron is optional. Set aside.
In a medium size pot add 5 cups water and bring to a boil. Add white vinegar, and salt. Reduce heat to low.
Stir water to create vortex and crack egg in center of vortex. No more than two eggs at a time.
Cook 6 minutes on low heat, remove with slotted spoon.
Gently place poached eggs into ice bath. Leave submerged for 8 minutes.
Remove and allow to come back to room temperature.