Skillet Poached Eggs Breakfast

Skillet Poached Eggs Breakfast

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Adjust Servings:
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

Skillet Poached Eggs Breakfast

  • 15 minutes
  • Serves 2
  • Easy


  • Optional



I present you with my absolute favorite breakfast ever – skillet poached eggs breakfast 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.

This recipe was inspired by shakshuka. It is a dish that originated in North Africa and is now popular in the Middle East.

Eggs are added to a skillet with tomato sauce and spices. The sauce and steam slowly poach the eggs for a soft and gooey result.

If you prefer a less saucy version like me, this skillet poached eggs breakfast is for you.

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 specialty grocery store 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!

Please leave your recipe review in the comment section below.







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

With your spoon or spatula, create 4 indents for the eggs.

Crack your eggs into a separate bowl then slowly add them to each indentation.

Cover your skillet and allow the eggs to slowly poach on the vegetables and liquid for 5-7 minutes or until the egg whites are fully set.



Once the eggs are done, immediately remove the skillet from the heat, season with a bit more salt and pepper and serve.

Garnish the eggs with some more chopped parsley and/or chives.


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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12 Comments Hide Comments

I love sautéed green onions and tomatoes but I never thought to poach eggs right in with the veggies… what a great idea. Pinning this for breakfast this weekend!

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