Description
Pili Pili Eggs are a vibrant one-pan breakfast featuring eggs cooked in a spicy tomato and chili sauce, garnished with fresh cilantro and chili flakes, perfect for scooping with flatbread or toast.
Ingredients
1 pint cherry tomatoes, sliced into rounds
3 garlic cloves, thinly sliced (or ¼ small onion, finely diced)
1 fresh medium hot chili pepper (serrano or Fresno), thinly sliced, seeds optional
3 tbsp extra-virgin olive oil
Fine sea salt, to taste
6 large eggs
Fresh cilantro, roughly chopped, for garnish
Chili flakes, for garnish
Warm flatbread or toast, for serving
Instructions
- Slice cherry tomatoes into rounds, prepare garlic (or onion) and chili pepper.
- Heat a wide nonstick pan over medium heat, add olive oil, then garlic (or onion) and chili; sauté until fragrant.
- Add tomatoes, season with salt, and cook until they break down (3–5 minutes).
- Crack eggs into the sauce, cover, and cook until yolks are at desired doneness (about 5 minutes).
- Chop cilantro; sprinkle it and chili flakes over cooked eggs.
- Serve hot with flatbread or toast.
Notes
- Remove chili seeds for milder heat.
- Cheese such as feta or mozzarella can be added in the last minute of cooking.
- For a vegan version, replace eggs with firm tofu slices.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 7 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: African
Nutrition
- Serving Size: 1 serving (with sauce, without bread)
- Calories: 230
- Sugar: 4g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 372mg
