- 4 Eggs
- 3 Green Onions
- 10 Cherry Tomatoes
- 6 Peppadews
- 0.3 cup, finely chopped Parsley
- 0.5 cup Chicken Broth
- 0.5 teaspoon Sea Salt
- 0.25 teaspoon Ground Black Pepper
- Garnish with Fresh Chives
I present you with my absolute favorite breakfast ever – skillet poached eggs with cherry tomatoes and green onion.
Weekends are the the best, aren’t they? We get to sleep in, don’t have to worry about too many work responsibilities and have an awesome breakfast or brunch!
My husband and I both love eggs. We also much prefer a savory over sweet breakfast.
Without a doubt, if I have cherry tomatoes, green onion and eggs on hand, I make this skillet breakfast on the weekends.
I also love adding peppadew peppers which are sweet and slightly spicy. If you are into that sort of thing, go to the Whole Foods olive bar to find them.
You can also use any other kind of herbs or vegetables you have on hand.
My favorite part about this dish are the soft eggs that gently poach in the liquid and juices of the vegetables and herbs. That truly is the secret to this recipe.
Sautee the vegetables
Heat a large skillet on medium heat then add 1 tablespoon of olive oil.
Next, add the chopped green onion, diced cherry tomatoes and diced peppadews.
Stir and cook for 2-3 minutes.
Season the vegetables with 1/4 teaspoon salt and about 1/8 teaspoon of black pepper.
Add the chopped parsley and stir and cook for another minute.
Next, add the chicken broth and allow it to simmer on medium-low for about 1 minute.
Add The Eggs