Recipe: Cheesy Tomato Skillet Eggs

Dive into pure comfort with these "Magic" Cheesy Tomato Skillet Eggs - a rich, bubbling pan of molten mozzarella and silky poached eggs. It’s an irresistibly indulgent brunch that turns a few simple ingredients into a gooey, saucy masterpiece.

We used Tomato Shirley for this recipe, a true gardener's favourite from the DT Brown range. These tomatoes are prized for their heavy crops and sweet, classic flavor, which creates a beautifully balanced sauce when smashed and simmered.

Usually sown from March, they are a reliable choice for a bountiful summer harvest, but any juicy variety will work wonders here.

Check out our tomato seeds here.

Ingredients:

Fresh tomatoes (enough to fill your pan when halved)

150g Mozarella cheese (grated or blended)

5 eggs

150ml water

1tsp salt

1/2 tsp garlic powder

1/3 tsp black pepper

Oregano (to taste)

Serving: toast (optional)

Method

Steam the Tomatoes: Slice the tomatoes in half. Place them cut-side down in a hot pan. Add 150ml of water, cover with a lid, and steam for about 5 minutes.

Peel and Season: Once the skins are loose, peel them off using tweezers or your fingers

Season the tomatoes with salt, garlic powder, black pepper, and oregano
Smash: Use a fork to mash the steamed tomatoes directly in the pan. Stir it together as the sauce begins to thicken
Add Cheese: Add 150g of mozzarella cheese to the tomato base and stir until it begins to melt
Add Eggs: Crack 5 eggs on top of the cheesy tomato mixture. Do not stir or scramble them—let them sit whole
Final Cook: Cover the pan again and cook for another 5 minutes, or until the egg whites are fully set but the yolks remain runny
Serve: Serve the cheesy, saucy poached eggs immediately, ideally with a side of toast