Nigella's Tomato-y Eggs on Toast 2.000

(Justin Tsucalas for the Washington Post; food styling by Lisa Cherkasky for The Washington Post)

Dinner in Minutes Jun 18, 2019

When you barely feel like eating but are craving something soothing, it has to be good and quick and easy to make. And that describes this dish to a T.


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Tested size: 2 servings

  • 8 small ripe tomatoes (about 12 ounces total; Campari size, or at least bigger than cherry or grape tomatoes)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon tomato paste
  • Pinch salt
  • Pinch sugar
  • 2 large eggs
  • 1-ounce chunk pecorino Romano cheese
  • 2 slices sourdough bread or whole-grain bread
  • Small handful of basil leaves (may substitute leaves stripped from a few stems of thyme)


Heat the oil in a large, heavy skillet over medium heat. Cut the tomatoes in half, then into bite-size chunks, then add them to the pan. Cook for 5 minutes, stirring occasionally; the tomatoes should start to break down, oozing their juices.

Stir in the tomato paste, salt and sugar; cook for 5 minutes, by which time the tomato skins should be loosening and their juices mingling with the oil. For a creamier final consistency, pick the skins out and discard them.

Crack in the eggs and stir as though you were scrambling them, until they form a creamy, tomato-y mass; this should take about 3 minutes. Remove from the heat, or cook them for a bit longer if you like your scrambled eggs firm.

Grate or crumble half the cheese over the mixture in the pan; let this sit while you toast the bread.

Place a slice of toast on each plate. Spoon half the eggs onto each one, then grate or crumble the remaining cheese over, and tear and scatter the fresh herbs on top. Serve right away.

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Recipe Source

Adapted from “Simply Nigella,” by Nigella Lawson (Flatiron Books, 2015).

Tested by Bonnie S. Benwick.

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