Fried eggs with sun-dried tomatoes Calories

Usually not if the tomatoes are soft and packed in oil. If they are dry and leathery, soak them in hot water for a few minutes and drain them before chopping, so they soften as the eggs cook.

Serve fried eggs with sun-dried tomatoes with toast, flatbread, or a simple green salad. Olives and cheese also work well, but taste the dish before adding salt because both the tomatoes and some cheeses can be salty.

Yes. Cook chopped fresh tomatoes first until some of their liquid evaporates, then add the sun-dried tomatoes and eggs. This keeps the finished dish from becoming watery while giving it a fresher tomato flavor.

Feta, goat cheese, and mozzarella all pair well with fried eggs with sun-dried tomatoes. Add crumbled or grated cheese near the end of cooking so it warms without obscuring the tomato flavor; adjust salt after tasting.

Cook the tomatoes first, then add the eggs and use low heat. Cover the pan briefly if the tops of the whites need setting; remove it as soon as the whites are cooked to avoid firming the yolks.

Yes. Add chili flakes or finely chopped fresh chili while warming the tomatoes in the pan. The oil carries the heat through the dish, so start with a small amount and add more at the table if needed.

They are best cooked just before serving because reheated eggs tend to turn firm. If you have leftovers, refrigerate them in a covered container promptly and reheat gently; avoid leaving cooked eggs at room temperature for an extended time.

Either works. Oil-packed tomatoes are softer and can flavor the cooking oil, while dry-packed tomatoes may need a brief soak in hot water first. Drain oil-packed tomatoes well to keep the eggs from becoming greasy.

Yes. Wilt the spinach in the pan after warming the tomatoes, then add the eggs. Let excess moisture cook off first, since watery spinach can slow the egg whites from setting and make the finished dish soggy.