Spicy Tomato Skillet Eggs with Prosciutto

This recipe is not only tasty, but looks incredible. This one is also (unsurprisingly) from Cravings. I decided to give this one a shot during a round of Whole30 this past January, and now Sean demands it almost every other week.

Chrissy recommends you serve this dish with toast or focaccia bread; BUT if you’re in the middle of Whole30 (or if you eat gluten free!) and are wondering how you’ll soak up all of the tomato-y goodness, I think this is just as tasty over some good ol’ hash browns with sliced avocado on the side.

Time: 1 hour 10 minutes

Type: Breakfast


  • Perfect Tomato Sauce
    • 1/4 cup extra-virgin olive oil
    • 1 cup diced onions (about 1 medium)
    • 1 tablespoon finely minced garlic (about 2 cloves)
    • 1 14.5 oz can diced tomatoes
    • 1 (28-oz) can crushed tomatoes
    • 1 Tbsp chopped fresh oregano (or 1 tsp dried oregano)
    • 1 Tbsp chopped fresh thyme (or 1 tsp dried thyme)
    • 1/2 Tbsp chopped fresh rosemary (or 0.5 tsp dried rosemary)
    • 1/2 tsp kosher salt
    • 1/4 tsp ground black pepper
  • Spicy Tomato Skillet
    • 3 – 3.5 cups Perfect Tomato Sauce
    • 1 tsp red pepper flakes
    • 6 eggs
    • Kosher salt
    • 8 thin slices prosciutto (skip if you want to make it vegetarian!)
    • 2 Tbsp extra virgin olive oil (optional)
    • 1 Tbsp chopped fresh oregano (or 1 tsp dried oregano)


  • Cook the Tomato Sauce.
    1. In a 4-quart saucepan, heat the olive oil over medium heat.
    2. Add the onions and cook, stirring until translucent and beginning to turn golden, about 10 minutes.
    3. Add the garlic and cook until fragrant, about 1 minute longer.
    4. Add the tomatoes, oregano, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until the sauce thickens slightly, 20 to 25 min.
  • Make the Skillet.
    1. In a heavy 12-inch skillet, combine the tomato sauce and red pepper flakes and cook over medium high heat until the sauce is bubbling.
    2. Form 6 wells in the sauce and crack an egg into each well. Reduce the heat to medium, season the eggs with salt, and cook until the whites are set but the yolks are runny, 8 – 9 minutes.
    3. Midway through the cooking, tear the prosciutto and form it into little bundles, then tuck them into the sauce all around the pan.
    4. When finished, drizzle everything with the olive oil, garnish with the oregano, and serve with toast or hash browns.

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