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Fried tomato, onion, egg and basil on toast recipe

Fried tomato, onion, egg and basil on toast recipe

  • Recipes
  • Dish type
  • Breakfast

Memories from childhood and my Nan. Delicious!


Kent, England, UK

5 people made this

IngredientsServes: 1

  • olive oil
  • 1 onion, sliced
  • 1 large ripe tomato, diced
  • 1 level teaspoon granulated sugar
  • salt and pepper to taste
  • 1 free range egg
  • 2 slices farmhouse bread
  • fresh basil leaves

MethodPrep:5min ›Cook:25min ›Ready in:30min

  1. Heat a non-stick frying pan with a little olive oil. Add the onion and cook, stirring often over medium heat until translucent.
  2. Add the tomato, mix well and cook for 5 minutes or until starting to soften slightly. Sprinkle over the sugar and seasoning and mix well and cook the tomato and onion mix for a further 10 minutes over low heat.
  3. Push the tomato and onion mix to the side of the pan and gently crack an egg in the pan on the opposite side. Fry the egg until cooked to your liking (I like my yolk still a little runny).
  4. Toast the bread.
  5. Serve the tomato and onion mix with the toast, fried egg and freshly torn or chopped basil to taste sprinkled over.

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Open Toast With Egg, Spinach And Tomato

M ake your breakfast healthier and delicious with this Open Toast With Egg, Spinach And Tomato. This is an ideal breakfast dish and gets ready in few minutes. It can be cooked in a jiffy. This fried eggs toast with spinach and tomato is a protein filled breakfast recipe. Always have it hot with your favorite ketchup. If you have it for evening snacks, you can have it with carrot tomato soup.

Open toast with egg, tomatoes and spinach is a healthy and easy to make recipe either for breakfast or during the evening 6’0 clock hunger time. Make your kids eat spinach by keeping this yummy and delicious dish on the dining table. Children will automatically get attracted to it due to the superb looks. My not so small daughter loved this toast with fried eggs and even told me to make some more.


Tomato and Fried Bread Hash

An excellent sop for excess alcohol, this is as good for a late supper as it is for breakfast. I like to have a bottle of Worcestershire sauce (already essential in the hash) on the table alongside, but no one would argue with you if you chose to shake a few drops of Tabasco over it while you eat.

For US cup measures, use the toggle at the top of the ingredients list.

An excellent sop for excess alcohol, this is as good for a late supper as it is for breakfast. I like to have a bottle of Worcestershire sauce (already essential in the hash) on the table alongside, but no one would argue with you if you chose to shake a few drops of Tabasco over it while you eat.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

Photo by David Ellis
AT MY TABLE
Photo by Jonathan Lovekin

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Photo by David Ellis

Sun-dried Tomato Basil Breakfast Casserole (Strata)

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Sun-dried tomatoes and basil are the cornerstones of this breakfast casserole. Just toss it all together the night before and bake it for your sunday brunch or weekend get togethers. The leftovers make for a delicious weeknight dinner when paired with a simple salad!

First thing first. Yes, i’m bringing you a breakfast casserole on MONDAY so that you can dream about it all week long and then prep it on Friday and binge eat it over the weekend. I want to say this breakfast bake is so good you may want to cancel on your brunch guests and hunker down with the entire dish yourself. Then have this tomato + basil breakfast strata on Monday again for lunch or dinner with a side salad and realize that this breakfast casserole is more of a breakfast pizza [casserole] that would taste good with or without meat and is simply the kind of meal that keeps on giving.

Let’s really break this one down. Sun-dried tomatoes, aromatic basil, bread, eggs, milk, parmesan, and cheese all in one breakfast casserole that i’m pretty convinced tastes like the pizza of your dreams but comes together in a sophisticated, brunch appropriate package.

Call this a breakfast strata, a savory french toast casserole, or a breakfast bake, it’s the perfect brunch item to share with friends and family this summer. And ahem, did I mention it’s super easy to put together, requires hardly any work, and is the ideal make-ahead breakfast casserole?

The first time I made a savory french toast casserole, I loaded it up with caramelized onions, feta, and sautéed spinach and guys, between the two of us, we licked the entire casserole dish clean. And though I love that version, I have to admit it, it is a little time consuming. For me, it contains a lot more of the flavors I enjoy in the fall or winter. For summer, I love sun-dried tomatoes and basil together.

Plus, it’s completely a happy coincidence that this breakfast casserole tastes like pizza. The sun-dried tomatoes lend so much bright tomato flavor to this and the basil helps give it that pop of freshness. I was completely out of fresh basil when I made this casserole so I popped in a palmful of dried basil and guys, along with the cheese and the bread, all the flavors reminded me of a good margarita pizza. Side note: my basil plant is still alive (barely) but it is! ?

What I love the most about this breakfast bake is that it’s all cooked in one dish. Everything. Bread. Eggs. Cheese. <– The pillars of any good brunch dish. ?

It’s a hearty, filling meal that requires you to beat a few eggs with some milk, and drizzle it all over day old bread. Gone are the days when you need to toast your bread, scramble eggs perfectly, or whatever else your brunches usually consist of. Now load it up in one dish. Ideally you want to prepare this the night before so the flavors really soak in. And in the morning, just a quick 35 minutes of oven lovin’.

I get that there might be a meat-lover or two in your life that may not agree with my meatless breakfast casserole ways. In such cases, crumbled cooked sausage or mini pepperoni sprinkled throughout the casserole will surely please such eaters. This savory french toast bake is easily customizable to your liking!

Also to be noted, gluten-free bread will work just fine for this breakfast casserole so my GF friends, rejoice!

P.S. I love using smoked gouda in this recipe but that can get really expensive really quickly! I found that my grocery store sells smoked jack cheese (which costs ½ of what the gouda does) and tastes almost exactly the same in this casserole. Other cheeses that work well: provolone, mozz, and Monterey jack.

If the Monday blues has got you down, day dream about this little number till you make it to the end of the week.


Tomato Egg Stir-fry Recipe Instructions

Start by cutting tomatoes into small wedges.

Be sure to remove the stems.

Finely chop the scallion. Then c rack 4 eggs into a bowl and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Beat eggs for a minute.

Preheat the wok over medium heat until it just starts to smoke. Then add 2 tablespoons of oil and immediately add the eggs. Scramble the eggs and remove from the wok immediately. Set aside.

Add 1 more tablespoon oil to the wok, turn up the heat to high, and add the tomatoes and scallions.

Stir-fry for 1 minute, and then add 2 teaspoons sugar, 1/2 teaspoon salt (or to taste), and ¼ cup water (if your stove gets very hot and liquid tends to cook off very quickly in your wok, add a little more water). Add the cooked eggs.

Mix everything together, cover the wok, and cook for 1-2 minutes, until the tomatoes are completely softened.

Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve with steamed rice.

Feel free to add more scallions, more or less seasonings, etc. Adjust this recipe to make it how you like it!

Here’s the printable version of the full recipe:

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Some quick tips:

  • Make sure to use fresh slices of bread for this recipe to enjoy the freshness of the toast.
  • You can use any kind of bread for making egg toast. I have used Brown bread here. However, if you do not like the taste of Brown bread or it is unavailable at the moment, you can always make it with white bread.
  • You can include grated veggies such as carrots for this recipe. But I have kept the recipe simple. I have used only chopped onions and green chilies.

Egg Toast can be accompanied by a hot cup of tea or coffee. Even you can have it with some tomato ketchup as well. I personally like it with some black salt sprinkled over the toasts.


4 Minutes EASY Tomato and Egg Stir Fry 番茄炒蛋 Recipe & Video

I noticed that you all LOVE my simple ingredients and easy recipes that I’ve been sharing during this quarantine time so I decided to share a few more! This tomato and eggs stir fry is one of it and it is so fast to make (not much of prep), very affordable and super yummy!!

It might not easy to find at a restaurant so you might think this is strange but it is very popular stir fry menu for Chinese/Hong Kong home style food.

I love serving this for brunch/breakfast, quick lunch of even a side dish for dinner! Let’s get started!

Beat eggs in a mixing bowl with 1/4 tsp salt.

Chop green onions and cut tomatoes into wedges. This is all the prep we need to do for this dish!

Heat a large skillet or a wok over high heat and add 1 tbsp cooking oil.

Pour the beaten egg into smoking hot wok and scramble the egg to cook evenly. Don’t scramble too much though, we want to keep the egg together. Remove egg from the wok and set a side.

Heat the now-empty-wok and add 1 tbsp oil and half of chopped green onion. Cook the green onion with oil until you smell the aroma, about 30 seconds to 1 minute.

Stir in tomatoes. Add soy sauce around the edge of the work so it will burn to create beautiful aroma and umami flavor. Also add ketchup and 1/4 tsp salt.

Stir fry all together until tomato release its juice and simmering, about 1 to 2 minutes.

Now add the egg into stir fried tomato and quickly break the egg into the tomato and the juice. Be careful not to over cook them.


I designed this recipe so it can be made all year long, you’re not limited to an outdoor grill for toasting. Place the slices on a baking sheet in a 450ºF (232ºC) oven to quickly char each side until lightly golden brown. You don’t want to leave it in the oven too long or it will dry out and not have a soft center. If you want to grill the bread, heat the barbecue or a stovetop grill pan to medium heat and toast for several minutes until grill marks appear.

One of the tricks to making the bread slices extremely flavorful is to rub some sliced garlic cloves on each side. I do this after toasting when the bread is still warm. You’ll notice right away the sulfurous pungent aroma transfers to the bread. The heat mellows out the pungent and sulfurous flavors so that the taste isn’t too sharp. It’s a simple way to add layers of flavor to each bite.


Reviews ( 18 )

Great dish. Stumbled on this recipe while searching the web. What a great find. I had to make two substitutions. I didn't have basil so I used cilantro and scallions, also I didn't have enough grape tomatoes so I used a large fresh tomato to complete the recipe . My husband loved and so did I.

I didn't want to make mashed eggplant but needed to cook the one sitting in the fridge. I stumbled upon this recipe and gave it a shot. Following are the changes I made: 1. Add ginger garlic paste (fresh ginger and garlic would obviously be better) 2. Added paprika, garam masala, curry powder, a shint of turmeric, 1TBSP tomato paste 3. Green chilies 4. Also, I ate it with quinoa instead of rice 5. I also added touch sriracha because I love spicy food!


How to make egg toast

4. Heat a pan with oil and spread it well.

5. When the pan is just hot enough, dip one side of the bread slice in egg. Do not over heat the pan. Dipping the entire bread at one time will leave the egg raw inside. So just do one side first.

6. Place it on the pan. You can fry 2 to 3 slices at one time. 2 slices for a medium egg and 3 slices for a large egg. Make sure the flame is adjusted to medium.

7. When the egg is cooked, set them aside and pour the egg mixture to the pan. Allow it to cook a bit and cut in the center with the wooden spoon.

After the previous step, you can also pour the egg over the bread and then flip them. I do not prefer that way since it will mess up the pan while flipping and the egg remains under cooked on the sides. If you like that way, you can try. Make sure the egg is thoroughly cooked.

8. When it is almost cooked but still moist, place the cheese(optional) & bread slices over it. Press with the wooden spatula.

9. Flip it to the other side and make sure the egg is fully cooked on both sides. I also like to sprinkle some red chili powder for extra spice.