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Fried eggs with tomatoes and sausage

Fried Eggs with Tomatoes and Sausage

A tasty, simple, quick snack any time of day! Fried eggs with tomatoes and sausage call for the simplest ingredients — the kind always on hand in any kitchen. Even a beginner can pull this off!

Julia M.

Recipe author

Composition / ingredients

Servings:

Eggs

Boiled sausage

100

Tomatoes

100

Vegetable oil

Salt

Spices dry

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 9 g

Fats 62 % 16 g

Carbohydrates 4 % 1 g

171 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

How do you make fried eggs with tomatoes and sausage? Gather your ingredients. Feel free to tweak the amounts to taste — more tomato makes for juicier eggs. Any sausage works; I love the flavor of pan-fried bologna-style sausage, so that's what I'm using, but you could swap in a smoked one.
Step 2:

Heat a skillet until hot. Pour in a little vegetable oil and add the sausage. Fry it a couple of minutes per side, until golden.
Step 3:

Now slide the sausage to one side to make room for the eggs, and crack the eggs into the cleared space.
Step 4:

Right away, scatter the sliced tomatoes over the top. If you fried them first they'd lose their shape; this way they warm through along with the eggs, softening as they cook without spreading across the pan. Lightly salt the eggs and sprinkle with spices — I use paprika and ground pepper.
Step 5:

Cook the eggs over low heat for 4–6 minutes. The whites should set completely across the top without starting to scorch. To speed things up you can cover the pan, but then the whites will film over the yolks and turn them opaque. Your fried eggs with sausage and tomatoes are done! Sprinkle with fresh herbs and serve hot. Enjoy!

The right pan matters: a poorly chosen one can spoil even the best recipe, so pick a heavy skillet that heats evenly.
Always wash eggs before using them, since even a seemingly clean shell can carry harmful bacteria. A food-safe wash and a brush work best.
Here's a simple way to tell if your oil is hot enough: dip in a wooden spatula, and if bubbles gather around it, you're ready to start frying.