My Mother's Tomato & Eggs

Prep Time
Cook Time
Ready In

"Since I can remember my mom made this dish. It was one of our favorites and both my sister and I continue to make it for our families. Best thing is that it is quick and easy as can be to prepare. It can be served as a side dish for meat, fish or on its own. Note that the tomatoes are meant to be the star of the dish not the eggs. Hope you enjoy it too."

Original recipe yields 4 servings


  • Serving Size: 1 (162.1 g)
  • Calories 140.1
  • Total Fat - 11 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 156.2 mg
  • Sodium - 65.4 mg
  • Total Carbohydrate - 4.7 g
  • Dietary Fiber - 1.4 g
  • Sugars - 3.1 g
  • Protein - 6.3 g
  • Calcium - 34.9 mg
  • Iron - 1.1 mg
  • Vitamin C - 15.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Core and cut tomatoes into 1 1/2 - 2" slices; set aside.

Step 2

In a bowl, beat eggs and set aside.

Step 3

Prepare a skillet over stove-top to high heat. Add the olive oil. When olive oil is hot, add tomatoes and saute on all sides until they are blistered, brown and semi-charred (not burned). Cook through but making sure they do not disintegrate. Season with adobo seasoning to taste.

Step 4

Lower heat to medium-low. Add eggs and season with the adobo seasoning and black pepper. Cook until eggs are cooked through. Remove from heat.

Step 5

NOTE: Be careful not to over season with adobo because you don't want it to be over-salty.

Tips & Variations

No special items needed.

5 Reviews


I love tomatoes with eggs so this was a no-brainer! My tomatoes were a bit too soft, but tasted great anyway!


review by:
(19 Jun 2019)

dienia b

Very good ,easy to do great addition to breakfast rotation


review by:
(21 Oct 2018)


Wow, was this good. I loved the eggs prepared this way. It didn't look pretty but boy do they taste good. I will be enjoying my eggs this way for a long to come. Thank you so much Nat for sharing this wonderful, quick and easy to make recipe. Made as written and wouldn't change a thing. Made FYC tag game.


review by:
(30 Jan 2017)


Very tasty recipe. To really present this recipe I needed a very large Beef steak tomato - there were no good ones so I ended up with a medium sized tomao on the vine. The recipe doesn't specify if you scramble the egg or plain fry. Since a previous reviewer scrambled I deciced to fry. If I had had the large beefsteak tomato each egg would have sat nicely on a slice. Loved the recipe very easy and I love adobo.


review by:
(7 Jun 2015)


I made this using cherry tomatoes and it worked perfectly!! Tasty egg recipe. Thx for sharing your recipe here.


review by:
(23 May 2015)