eggs tomato & cheese breakfast

I am a breakfast person. To be more exact, I am a SAVORY breakfast person. I would choose ham over jam & cheese over chocolate every single time If I had the choice. On the rare occasion (because lets face it I would probably quadruple in size if it were on a regular basis) I indulge in my favorite warm, flaky and buttery croissant I smother it with more butter (have I already told you about my butter addiction??) and a slice of cheddar cheese and some thinly sliced prosciutto and call it a day.

Since weekdays tend to always be hectic and stressful we really focus on enjoying our weekend breakfasts where eggs are usually the protagonists. Eggs are so wonderfully versatile and there are so many options someone can choose from. You can boil or poach them and turn something seemingly boring into a healthy breakfast by just drizzling them with a little extra virgin olive oil & some sea salt and freshly ground pepper, you can serve them sunny side up or use them as a base for a fantastic omelet.

Our favorite way of eating them and our Saturday morning staple are eggs cooked in tomato sauce &  melt in your mouth parmesan cheese.


  • eggs
  • 2 tablespoons extra virgin olive oil
  • 200 ml homemade tomato sauce*
  • 50 gr grated parmesan cheese
  • sea salt & freshly ground pepper


  • Heat the olive oil in a large non stick frying pan on medium high heat. Add the tomato sauce and stir for a couple of minutes until the sauce heats up.
  • Crack the eggs and slip them carefully into the pan, 1 after the other.
  •    Reduce heat to medium and cook until whites are set but yolks are still runny (if you prefer thicker yolks, cook for a little while longer).
  • Once the eggs are done to your liking sprinkle them with cheese, turn the heat off but leave them on the stove top for a couple more minutes in order for the cheese to melt.
  • Season with salt and pepper and serve immediately on a toasted slice of bread. Or two. Or three.

*Homemade tomato sauce: Heat 2 tablespoons extra virgin olive oil on medium heat and sauté 1 finely diced onion until translucent & golden. Add 500 gr of double concentrated tomato juice, 1/2 teaspoon salt, some freshly ground black pepper, a dash of agave nectar (or 1/2 teaspoon sugar) & 1/2 teaspoon oregano. Cook over medium heat with the lid ajar until the sauce thickens (about 20 minutes).

Personal notes

  1. I prefer using free range or organic eggs
  2. You can always substitute the homemade tomato sauce with a store-bought marinara sauce but once you get the hang of making your own you will never go back to buying the bottled kind


  1. Shamz says:

    I am a breakfast person too. More precisely an egg person. Since I started running, I eat eggs twice a week for my protein and really what’s better than a sunny side up or poached egg. This is lovely. I make my own sauce too, it’s always better isn’t it?

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