This Prosciutto Egg Skillet with Tomatoes and Basil is a gluten-free, dairy-free breakfast that’s perfect to start your day. Elegant enough for a Sunday brunch with friends, yet simple enough for a family breakfast on a weekday!
I love starting my day off on the right foot. For me this means a hot cup of coffee with a filling, high protein breakfast. No soggy cereal for me. I love to have a hot meal, preferably with eggs at all times.
This hearty egg skillet is a classic breakfast that I make for myself often. Nothing too complicated here; just prosciutto, onions, tomatoes, eggs, basil, and nutritional yeast. It’s delicious, simple, and dairy and gluten free.
Prosciutto Egg Skillet with Tomatoes and Basil
That is all you need for a super simple, yet delicious and nutritious, meal. I have made this hundreds of times over the years and there is no shortage of different combinations of ingredients. I’ve used other types of meat, other veggies, you name it, it all tastes good in this one-skillet dish.
I love the combination of flavors in this recipe. The lightly crispy prosciutto with the caramelized onions, the saucy tomatoes, and then those runny eggs. Everything mixing together to create the perfect bite. I love sprinkling this dish with nutritional yeast for a bit of a cheesy, dairy-free taste, and fresh basil elevates any recipe so don’t skimp on that.
With the new year, it’s all about resetting and starting each day off on the right foot. You will be in good hands with this prosciutto egg skillet with tomatoes and basil. Next time you’re looking for a new breakfast recipe, look no further than this one!
- 1 tablespoon olive oil
- 1/2 small onion, diced
- 6 large slices Prosciutto
- 4 small Campari tomatoes
- 4 eggs
- 1 handful basil, chopped
- 1 teaspoon nutritional yeast
- Salt and pepper, to taste
- Heat olive oil on medium heat in a large pan.
- Add onions and cook for a couple minutes.
- Add prosciutto, laying the slices down on the pan.
- Cook for a few minutes, until starting to crisp up.
- Add the tomatoes. Cook for a few minutes.
- Make 4 nests in the pan and crack an egg into each nest.
- Cook over medium-low heat until eggs are set.
- Sprinkle with nutritional yeast and chopped basil.
- Add salt and pepper to taste.
Home Chef Tip: To get the prosciutto nice and crispy, you have to place it in a single layer in the pan - no overlapping, and no touching. Let that crisp up for a few minutes before flipping it over.
We hope you love this Prosciutto Egg Skillet with Tomatoes and Basil recipe from SoFabFood Contributor, Victoria from Avocado Pesto, as much as we do. If you love this delightful recipe, stop by our Breakfast section to find more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe, and for daily recipe inspiration, like us on Facebook, and follow us on Pinterest. Enjoy!