Egg Skillet with Avocado and Tomatoes – FBD
Egg Skillet with Avocado and Tomatoes is a delicious four-ingredient low-carb breakfast that’s perfect any time of year. And we used spicy Ro-Tel tomatoes for this Egg Skillet recipe to give it a spicy kick!
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Egg Skillet with Avocado and Tomatoes is an egg recipe that only needs four eggs, and if you haven’t tried this tasty breakfast with spicy tomatoes and avocados, I highly recommend it! I’m always a fan of eggs and avocados together, and this is something I came up with when I had avocados in the fridge that needed to be used.
And if you’re wondering why my avocados were in the fridge, I shared a life-changing discovery that ripe avocados will stop ripening and last for several days longer if you store them in the fridge. Please tell me I’m not the only one who can’t resist those bags of avocados at Costco and then has a hard time remembering to use them?
And this type of egg skillet recipe perfect for Easter 2025, when eggs are still pretty expensive in the U.S., although at the Salt Lake City Costco I just bought 18 eggs for only $5.79, and you could buy three packs of them.
I think this Egg Skillet recipe that has avocado and tomatoes would make a delicious meatless meal for breakfast, lunch, or dinner. If you don’t care if it’s gluten-free or low-carb you could eat it with something like low-carb tortillas or whole wheat toast, but I just ate it alone, with a generous sprinkling of Green Tabasco Sauce (affiliate link).
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Ro-Tel Tomatoes (affiliate link), see note
- avocado
- Vege-Sal (affiliate link) or salt and fresh-ground black pepper
- eggs
Can you make the egg skillet without Ro-Tel Tomatoes?
Ro-Tel tomatoes are a classic American brand, but any canned tomatoes with diced green chiles will work for this recipe. The Ro-Tel tomatoes are pretty spicy, so if you’re making this for kids I’d use plain tomatoes with a little hot sauce. (The Ro-Tel can is smaller than most canned tomatoes, so you’ll have to simmer a little longer to cook away the liquid if you use a different type of tomato.)
What pan did we use for this egg skillet recipe?
I highly recommend using a Cast Iron Skillet (affiliate link) for this recipe. I used a 10.25 inch Cast Iron Skillet, which I thought was the perfect size.
How low in carbs is this egg skillet recipe?
This delicious breakfast made in one pan only has 4 net carbs per serving!
Want more Breakfasts with Avocado?
You can use Low-Carb and Keto Breakfasts with Avocado to find more recipes like this one.
How to make Egg Skillet with Avocado and Tomatoes:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Before you start, preheat the oven to 400F/200C.
- Break 4 eggs into individual dishes and let them come to room temperature on the counter. (This is important.)
- I used original style Ro-Tel Tomatoes (affiliate link) to make this recipe, and in case anyone is wondering, Ro-Tel has not paid me to use their tomatoes.
- I used a 10.25 inch Cast Iron Skillet, which I thought was the perfect size. Even if your pan is well-seasoned, spray it thoroughly with non-stick spray or brush with oil.
- Then add the can of tomatoes and simmer until the liquid has mostly evaporated.
- While the tomatoes simmer, slice the avocado.
- After 4-5 minutes on medium, the tomatoes should have the water mostly evaporated.
- Turn heat to low and arrange the avocado slices over the tomatoes.
- Then g-e-n-t-l-y put each egg into a spot between the avocado slices.
- Season to taste with salt and fresh-ground black pepper.
- Put the skillet into the preheated oven and bake 10-12 minutes, or until egg yolks are as done as you like them. Serve hot!
More Recipes with Eggs and Tomatoes:
Ingredients
1 10 oz. can Ro-Tel Tomatoes (affiliate link), see note- 1 large avocado
- 1/2 tsp. Vege-Sal (affiliate link) or salt
- fresh-ground black pepper to taste
- 4 eggs
Instructions
- Before you start, preheat the oven to 400F/200C.
- Break 4 eggs into individual dishes and let them come to room temperature on the counter. (This is important.)
- I used original style Ro-Tel Tomatoes (affiliate link) to make this recipe, and in case anyone is wondering, Ro-Tel has not paid me to use their tomatoes.
- I used a 10.25 inch Cast Iron Skillet, which I thought was the perfect size. Even if your pan is well-seasoned, spray it thoroughly with non-stick spray or brush with oil.
- Then add the can of tomatoes and simmer until the liquid has mostly evaporated.
- While the tomatoes simmer, slice the avocado.
- After 4-5 minutes on medium, the tomatoes should have the water mostly evaporated.
- Turn heat to low and arrange the avocado slices over the tomatoes.
- Then g-e-n-t-l-y put each egg into a spot between the avocado slices.
- Season to taste with Vege-Sal (affiliate link) or salt and fresh-ground black pepper.
- Put the skillet into the preheated oven and bake 10-12 minutes, or until egg yolks are as done as you like them. Serve hot!
- 1 can of Ro-Tel tomatoes (Note: Other brands of tomatoes with green chiles can be used, but adjust cooking time accordingly)
- 1 ripe avocado, sliced lengthwise into 10 slices
- Vege-Sal and fresh-ground black pepper, to taste
- 4 eggs
Instructions:
1. Preheat oven to 400F/200C.
2. Break eggs into individual ramekins and let them come to room temperature.
3. Spray a medium-sized ovenproof frying pan with non-stick spray or brush with oil. Add the tomatoes and simmer over medium heat.
4. Peel the avocado, cut in half, and then cut each half into 5 thin slices.
5. When the liquid has evaporated from the tomatoes, arrange the avocado slices in the pan.
6. Place each egg between two avocado slices, spacing them evenly apart.
7. Season with Vege-Sal or salt and fresh-ground black pepper.
8. Bake in the preheated oven until whites are set and yolks are cooked to your liking.
9. Serve hot with low-carb tortillas or whole wheat toast if desired.
Notes:
- Use original Ro-Tel Tomatoes for a spicy kick.
- Nutritional information is based on four servings.
Enjoy this delicious Egg Skillet with Avocado and Tomatoes recipe! text to be more concise:
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