Tomato Egg Pizza with Cheese
A light one-dish meal topped with egg and cheese cooked over pan-seared tomatoes.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This flourless pizza-style dish comes together lightly using ripe tomatoes and eggs as the main ingredients. The key is seasoning the tomatoes with salt and ground black pepper to bring out their flavor and cooking covered over low heat. It makes an easy pairing for wine or a quick weekend brunch.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
- Ripe tomato1 (large)
- Salta little of each
- Ground black peppera little of each
- Egg3
- Salt1/4 tsp
- Cheddar cheese (or shredded mozzarella cheese 1/2 cup)2 slices (1/2 cup)
- Large green onion (daepa) (or onion also ok)a little
- Shredded mozzarella cheese works great too, and you can substitute approx. 1/4 onion for the large green onion (daepa).
- For a spicy kick, crush approx. 3 bird's eye chilies or peperoncini and add them (skip for kids).
Steps
Prepare the ingredients
Prepare 1 large ripe tomato, 3 eggs, 2 slices cheddar cheese, and a little large green onion (daepa).
Shredded mozzarella cheese is also great.
You can also use approx. 1/4 onion instead of the green onion.
Slice the ingredients
Slice the tomato thinly into 5 to 6 pieces, and finely chop the large green onion (daepa).
Lightly sprinkle a very small amount of salt and ground black pepper over the tomato to season it.
After making this a few times, I found that seasoning the tomatoes with salt and pepper brings out their sweetness and helps the flavors meld with the eggs, making it much more delicious.
Tear the cheese into small pieces by hand or slice it.
Make the egg mixture
Season the eggs with 1/4 tsp salt, and...
Crush approx. 3 bird's eye chilies or peperoncini and add them (skip for kids).
Adding a bit of spicy heat keeps it from feeling heavy and lets you enjoy it clean to the last bite.
Beat the eggs well, then add the large green onion (daepa) at the end and mix to finish the egg mixture.
Pan-fry
Drizzle olive oil in a pan, add the tomatoes, and once one side is lightly seared over low heat, flip them over.
Pour the egg mixture evenly over the tomatoes.
Finally, scatter the cheese evenly on top like pizza toppings, cover with a lid, and cook over low heat.
Keep the heat as low as possible so the eggs cook through without burning the bottom.
There is no need to flip it. The cheese melts quickly, so once the eggs are fully cooked, it is done.
Finish
The Tomato egg pizza is complete.
You can drizzle your favorite sauce over it, but it is plenty delicious just as it is.
Slice it like a pizza to enjoy neatly.
Eating just two or three slices with milk is filling enough to leave you satisfied.
Kids will also love it if you make it with a generous topping of stretchy mozzarella cheese.
Ppunwife's tips
- Seasoning the tomatoes with salt and ground black pepper brings out their sweetness and blends seamlessly with the eggs, making the dish much more delicious.
- Cook over the lowest heat possible so the eggs cook through without burning the bottom.
FAQ
Can I use a different cheese instead of cheddar cheese?
You can substitute 1/2 cup shredded mozzarella cheese, and piling it on generously to your taste works wonderfully.
What can I substitute if I don't have large green onion (daepa)?
You can slice and use approx. 1/4 onion instead of large green onion.
Do I need to flip it over to cook both sides?
There is no need to flip it. Simply cover with a lid and cook over low heat, and the cheese will melt while the eggs cook through properly.
How can I add some heat to it?
Finely crushing approx. 3 bird's eye chilies or peperoncini into the egg mixture will add a nice, clean spicy kick.
