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–+ servings

Sunny Eggs

Sunny Eggs are simple, cheesy, and unbelievably delicious, with juicy tomatoes and perfectly cooked eggs.
Shared notes will appear here.
All-Day Breakfast
Mediterranean
Kitchen Pace : 🕒
Servings: 2
Recipe by NAVA Kitchen
Sunny Eggs with six eggs, sliced tomatoes, and melted cheddar cooked in a light gray skillet.
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Ingredients:

  • 6 eggs
  • 1 tbsp butter
  • 2 small ripe tomatoes, sliced into rounds
  • ½ cup mild cheddar cheese, shredded
  • Salt, to taste
  • Freshly ground black pepper, to taste

Method:

Start Cooking
  • Melt the butter in a large nonstick skillet over medium-low heat, swirling to coat the bottom of the pan.
  • Crack the eggs directly into the skillet and season with salt and freshly ground black pepper.
  • Reduce the heat to low. As the whites begin to set, gently move the uncooked egg whites around the skillet with a spatula to help them cook evenly without breaking the yolks.
  • Once the whites are mostly set, arrange the tomato slices between the yolks and sprinkle the shredded cheddar evenly over the top.
  • Cover the skillet and cook over the lowest heat for 3–5 minutes, until the cheese is melted and the egg whites are fully set. Cook a little longer if you prefer firmer yolks.
  • Slide the eggs out of the skillet onto a large serving plate and serve hot immediately. Bon appétit!

Kitchen Tools:

Notes:

From the kitchen
  • Keep the heat low once the eggs go into the skillet.
  • Gently moving the uncooked whites around the pan helps them set evenly while keeping the yolks soft.
  • Covering the skillet at the end melts the cheese and finishes the eggs gently.
 
Make it yours
  • Add fresh basil, chives, or green onions, or sprinkle with red pepper flakes for a little heat.
  • You can also swap the cheddar for mozzarella, Monterey Jack, or another good melting cheese.
 
At the table
  • Serve hot with sliced avocado, toasted bread, or a simple green salad.
  • It also makes an easy breakfast-for-dinner meal.

My notes:

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Nutrition:

Calories: 376 kcal | Carbohydrates: 6 g | Protein: 24 g | Fat: 28 g | Saturated Fat: 13 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 8 g | Trans Fat: 0.3 g | Cholesterol: 534 mg | Sodium: 423 mg | Potassium: 497 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 2195 IU | Vitamin C: 17 mg | Calcium: 288 mg | Iron: 3 mg
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