Crisp Bacon and Burst Tomato Skillet Eggs
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Gluten-free American

Crisp Bacon and Burst Tomato Skillet Eggs

A bright summer breakfast of eggs gently set in a jammy tomato-bacon skillet, finished with Parmesan and a quick cucumber-basil salad for crunch and freshness.

32 min 4 servings Easy
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How to prepare

1
Cut the bacon crosswise into 1 cm pieces. Finely chop the onion, mince the garlic, chop the tomatoes into 2 cm pieces, thinly slice the cucumber, tear the basil leaves, and finely grate the Parmesan if needed.
2
Set a 26 cm non-stick or well-seasoned skillet over medium heat. Add the bacon and 1 tsp of the olive oil, then fry for 6 to 8 minutes, stirring often and adjusting the heat as needed, until the fat has rendered and the bacon is browned and crisp at the edges.
3
Spoon about two-thirds of the crisp bacon onto a plate, leaving the rendered fat in the skillet. Add the onion and saute for 3 minutes, stirring, until it looks glossy and softened but not browned.
4
Add the garlic, tomatoes, 1/4 tsp of the salt, and the black pepper. Cook over medium heat for about 5 minutes, stirring occasionally, until the tomatoes slump and release a thick, bubbling juice.
5
Lower the heat to medium-low. Use a spoon to make 6 shallow wells in the tomato mixture, then crack one egg into each well. Sprinkle the eggs with the remaining 1/4 tsp salt and the Parmesan cheese.
6
Cover the skillet and cook gently for 5 to 7 minutes, until the whites are fully opaque and set and the yolks are still glossy and softly thickened. For firmer yolks, cook 1 to 2 minutes longer.
7
While the eggs cook, toss the cucumber with the apple cider vinegar, the remaining 2 tsp olive oil, basil, and a small pinch of salt until the slices are lightly coated and bright-tasting.
8
Scatter the reserved crisp bacon over the eggs. Serve straight from the skillet with the cucumber-basil salad alongside for a cool contrast.

Why this recipe works

Rendering the bacon first builds a smoky cooking fat for the onion, garlic, and tomatoes. The tomatoes reduce just enough to become saucy, then the eggs steam in that flavorful base while the cucumber salad cuts through the richness.

Storage and reheating

How to store it

Best served immediately. Leftovers can be refrigerated in an airtight container for up to 1 day, though the yolks will firm as they chill.

How to reheat it

Reheat gently in a covered skillet over low heat for 4 to 6 minutes, just until warmed through; avoid high heat, which can make the eggs rubbery.

Nutrition / serving

331kcal
22.01 gprotein
9.25 gcarbs
23.16 gfat
P
Pantryvale editorial kitchen
Recipe prepared for publication with complete ingredients and ordered cooking steps.
Published 11 Jul 2026 · updated 13 Aug 2026