Let me introduce you to your new favorite brunch: my Dippy Tomato Egg Skillet. I’ll forever be a smoothie girl at heart, but there’s something to be said for treating yourself to a little brunch every now and then. Dippy eggs, marinara sauce, bell peppers and all the nourishing seasonings and toasty sourdough bread for dipping. And made in one pan? It’s the easiest and most delicious way to elevate your brunch game, if you ask me. Eating something nutritious as your first meal really sets the tone for the day, keeping you fueled from the get-go. This dish will do just that, and make you feel like a top chef. A must-make!

BEST WAY TO START THE DAY

I don’t know about you, but I wake up hungry every. single. day. Giving my body, and taste buds, an opportunity to thrive at my first meal is something I look forward to daily. My Dippy Tomato Egg Skillet in particular though is the one brunch I get extra excited to make on the weekends. Bursting with savory, subtly-spicy flavors and packed with all the protein and veggies, I promise you won’t be disappointed. I’m drooling right now just thinking about it. You’ll kick off the day feeling satisfied and ready to tackle whatever you’ve got on your list – a busy work day, weekend errands, or just a long walk and some laundry. Plus, it’s a one (skillet) and done kinda meal which is ideal any day and makes for an easy cleanup. How could you resist?!

FOOD FOR FUEL 

IMO, what makes any meal perfect is one that hits all the macros – protein, fat, and carbs – to keep you feeling full and fueled until your next one (or at least a few hours if you’re like me). Eggs are often referred to as “nature’s vitamin”, and for good reason. They contain vitamins A, D, E, and a range of B vitamins, in significant amounts, and are a complete protein. In fact, one egg has about 6 grams of protein, with all 9 essential amino acids (aka the “building blocks” of protein), which are important because those are the ones your body can’t make itself. Food for fuel!

Bell peppers are an incredible source of vitamin C (especially the red, the ripest of the bunch) + they have antioxidant properties, which may help to protect against diseases. Plus, their refreshing, mildly sweet flavor only further enhances the incredible taste of this satiating dish. When combined with dippy eggs, a tasty marinara sauce, nutrient-packed diced onions, garlic and seasonings, you can’t go wrong. Add some antioxidant-packed herbs like parsley or cilantro and top with shredded cheese of choice, sliced avocado for healthy fats, and option to add sliced, seared chicken sausage on the side to create the most wholesome, fancy-ish brunch you never knew you needed in your life. 

A SHAREABLE SKILLET 

Also known as shakshuka, this is one of the more popular brunch menu items I’ve come across in my foodie journey, especially when Bridger and I have visited NYC. Indulging in this dish always transports me right back to the city that never sleeps and has some of my favorite foodie memories. It’s the perfect meal for refueling, warming up on those chillier days (which almost all of us are all too familiar with) and sharing with friends and family. Add this Dippy Tomato Egg Skillet to your next brunch spread and don’t be surprised when everyone asks to make it a weekly thing. Ok, now get your toasted sourdough ready for dipping, or go full paleo and make this a high-protein meal with some chicken sausage instead – and you’ve got yourself a brunch to end all brunches!

INGREDIENTS YOU’LL NEED:

  • Extra-virgin olive oil
  • Onion, peeled and diced
  • Red, yellow, or orange bell pepper, diced
  • Minced garlic
  • Fresh or dried basil
  • Sea salt
  • Chili powder
  • Paprika
  • Jar of marinara sauce (choose one with no added sugar)
  • Eggs
  • Shredded hard goat cheese (or cheese of your choice)
  • Fresh cilantro or parsley, chopped
  • Avocado, sliced, for serving
  • Toasted sourdough bread, for serving
  • Organic chicken sausage, seared + sliced, for serving – optional

HOW TO MAKE DIPPY TOMATO EGG SKILLET

In a large skillet over medium-high heat, heat the oil. Add the onion and pepper, and cook for 3 to 5 minutes, until the onions are translucent. Add the garlic, basil, salt, chili powder, and paprika, toss to combine, and cook for 2 minutes. 

Pour the marinara into the skillet and cook, stirring well to combine the ingredients, for 2 more minutes, until the sauce is hot. Carefully crack the eggs into the sauce, spacing them evenly, and reduce heat to medium-low. Cook uncovered for 8 to 10 minutes (or cover to speed up the cooking time), until the egg whites are cooked through and the yolk is cooked to your desired degree of doneness. Sprinkle the cheese on top in the last few minutes to let it melt.

Remove the pan from the heat, and shower with fresh cilantro or parsley. Serve with sliced avocado, sourdough bread, and chicken sausage, if desired.

RECIPE SUBSTITUTIONS & QUESTIONS 

More of a suggestion than a substitution, but I prefer and always recommend, if possible, to buy pasture-raised eggs. Pasture-raised eggs are generally considered the gold standard as they are the healthiest eggs, have the best living conditions and may be higher in nutrients like omega-3’s, vitamin E, etc. And I should say, the darker, more orangey the yolk, the better (aka more nutritious). 

Any jarred marinara sauce will work, but I suggest choosing one with no sugar added. I used shredded goat cheese because I’m lactose-intolerant, but feel free to use your cheese of choice. I like to serve with toasted sourdough bread for dipping, and/or organic chicken sausage on the side, but like I said, if you want to go full paleo, you can omit the sourdough and just add the chicken sausage to make this a high-protein meal. And of course, the sliced avocado is also optional, but highly recommended – especially if you’re serving it with toast!

HOW DO YOU KNOW WHEN SHAKSHUKA (DIPPY TOMATO EGG SKILLET) IS DONE? 

You’ll know the eggs in your Dippy Tomato Egg Skillet, or shakshuka, is done when egg whites are an opaque white and the yolks have risen a bit but are still soft. If you prefer your yolks cooked through more, let them sit longer and be sure to keep an eye on them so they don’t overcook. 

DO YOU HAVE TO USE A CAST-IRON SKILLET TO MAKE SHAKSHUKA (DIPPY TOMATO EGG SKILLET)?

Typically, this dish is made and served in a cast-iron skillet, but don’t worry if you don’t have one! You can definitely give it a try in a regular skillet – just keep an eye on it as the cook time may vary slightly. 

SHOP THIS RECIPE

LOVE THIS DIPPY TOMATO EGG SKILLET? HERE’S MORE DELISH RECIPES TO TRY ANY TIME OF DAY: 

High-Protein Breakfast Burrito 

15-Minute High-Protein Lunch Bowl 

My Viral Avo Egg Salad 

Thin Mint Chip Smoothie

Dippy Tomato Egg Skillet

By Rachael DeVaux
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 2 – 3

Ingredients 

  • 2 tbsp extra-virgin olive oil
  • 1/2 large onion, peeled and diced
  • 3/4 cup red, yellow or orange bell pepper, diced
  • 1 ½ tsp minced garlic
  • 1/2 tsp fresh or dried basil
  • 1/2 tsp sea salt
  • 1/4 tsp chili powder
  • 1/4 tsp paprika
  • 1 23.5-ounce jar of marinara sauce, (choose one with no added sugar)
  • 6 large pasture-raised eggs
  • 3/4 cup shredded hard goat cheese, or cheese of your choice
  • 2 tbsp fresh cilantro or parsley, chopped
  • Sliced avocado, for serving
  • Toasted sourdough bread, for serving
  • Sliced, seared organic chicken sausage, for serving – optional‌

Instructions 

  • In a large skillet over medium-high heat, heat the oil. Add the onion and pepper, and cook for 3 to 5 minutes, until the onions are translucent. Add the garlic, basil, salt, chili powder, and paprika, toss to combine, and cook for 2 minutes.
  • Pour the marinara into the skillet and cook, stirring well to combine the ingredients, for 2 more minutes, until the sauce is hot. Carefully crack the eggs into the sauce, spacing them evenly, and reduce heat to medium-low. Cook uncovered for 8 to 10 minutes (or cover to speed up the cooking time), until the egg whites are cooked through and the yolk is cooked to your desired degree of doneness. Sprinkle the cheese on top in the last few minutes to let it melt.
  • Remove the pan from the heat, and shower with fresh cilantro or parsley. Serve with sliced avocado, sourdough bread, and chicken sausage, if desired.

Welcome! I’m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

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