Skillet Eggs with Heirloom Tomatoes and Late Harvest Peppers

At this time of year there are so many varieties of peppers and heirloom tomatoes available at the grocery stores and farmer’s markets that it’s hard to resist the temptation to go nuts buying way too many for us to consume.  In lovely shades of greens, reds and oranges these flavorful peppers and tomatoes can turn any dish into a scrumptious dish.


I love peppers, I especially like the milder green peppers like shishito peppers and padron peppers. I love heirloom tomatoes too – their gorgeous colors and their juicy sweet and tart flavor taste soooo good when they are sautéed in butter that I could have tomatoes this way every day.


Cooked until the tomatoes are floating in buttery oily goodness – this flavor along with roasted peppers is what I wanted in my eggs when I made my skillet eggs with heirloom tomatoes and late harvest peppers.


The tartness of  tomatoes come through when they are cooked in butter while the peppers add their own unique flavor with just a hint of spice.


Skillet Eggs with Heirloom Tomatoes and Late Harvest Peppers


  • 1 large heirloom tomato or 2 -3 small tomatoes
  • 2 eggs
  • 3-4 mild green peppers such as shishito peppers or padron peppers, or 1/2 green bell pepper
  • 1 small shallot or onion finely chopped (about 1 tbsp)
  • 1-2 tbsp butter
  • Salt and pepper


Warm a skillet and melt 1 tbsp butter.  To the butter add the peppers and onions and sauté on medium high until the peppers are slightly fried.


Add the tomatoes and continue cooking on medium heat for about 2 minutes until the tomatoes become tender and release their juices. The juices will mingle with the butter and look like tomato oil.



Add the eggs and gently spread in-between the tomato mixture. Add salt and pepper. Add a little more butter around the edges and cook eggs to your liking.


I like my eggs well done and usually have them with whole grain toast.


For a hearty weekend breakfast try these skillet eggs with peppers and ripe juicy tomatoes.  Accompanied with toast, a side of roasted potatoes or a salad, these eggs will make a satisfying brunch.


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