Tonight on the stove
Honey-chili skillet eggs
Soft eggs nested in a sweet-heat tomato pan with chili flakes, honey, and a slick of olive oil. Breakfast, lunch, or the night you do not want to think.
Prep: 8m
Cook: 12m
Yield: 2 servings
Difficulty: Easy
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Ingredients Checklist
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2 servings
- Plot sourced
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Ingredients marked plot sourced came from the patio beds this week.
Pantry
Oil, salt, and dry goods stay on the shelf. Scale the list when the table grows.
Nutritional Profile (Per Serving)
Calories285
Protein14 g
Carbs12 g
Fat20 g
Kitchen timer
Keep time on the sauce, the roast, or the rest.
12:00
Step-by-step instructions
- Warm the olive oil in a wide skillet over medium heat. Soften the garlic until fragrant, about 1 minute.
- Crush the tomatoes in by hand. Stir in chili flakes and a pinch of salt and let the sauce thicken, 6–8 minutes.
- Stir in the honey. Nest the eggs into the sauce. Cover and cook until the whites set and the yolks stay runny, 4–6 minutes.
- Finish with more oil and flaky salt. Eat with toasted bread.
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