BBQ one-skillet eggs in tomato sauce

By Jason Skrobar
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  • 2 tablespoons olive oil 30 milliliters
  • 2 cups diced onion 500 milliliters
  • 2 cups diced red pepper 500 milliliters
  • 1 clove garlic, minced
  • 1 teaspoon each ground cumin and paprika 5 milliliters
  • 1/2 teaspoons ground cinnamon 2 milliliters
  • 1/2 teaspoon each salt and cracked black pepper 2 milliliters
  • 1 jar Compliments Marinara Sweet Basil Sauce 650 milliliters
  • 1 large tomato, large dice
  • 8 eggs
  • 1 tablespoon finely chopped fresh parsley 15 milliliters


  1. Heat 23 centimeter cast-iron pan on grill at medium-high heat. Add oil. Stir in onion and red pepper; cook until softened, about five minutes. Stir in garlic, cumin, paprika, cinnamon, salt and pepper. Add tomato sauce, tomato and 1/4 cup (60 milliliters) water. Let mixture come to a simmer. Reduce to medium heat; cook until slightly thickened, five to eight minutes.
  2. Crack eggs onto tomato mixture. Close grill lid; cook five to seven minutes, until whites are set and yolks runny.
  3. Sprinkle with parsley. Serve with grilled sourdough bread, if desired.


  1. Alternatively, cook on stovetop in cast-iron skillet on medium heat. After adding eggs, cover with lid to finish cooking.
  2. Sprinkle with finely crumbled feta or dollop of plain Greek yogurt before serving.


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