Fried Eggs with Tomatoes, Watercress, and Breadcrumbs

Prep Time:
5 mins
Total Time:
25 mins

Toasted breadcrumbs add crunch to the soft eggs and juicy tomatoes.


  • 1 tablespoon plus ½ teaspoon extra-virgin olive oil

  • 2 tablespoons fresh plain fine breadcrumbs, toasted

  • 16 cherry tomatoes, halved

  • 2 tablespoons sherry vinegar

  • 1 small shallot, finely chopped

  • 4 large eggs

  • Coarse salt

  • 1 bunch watercress (about 5 ounces)


  1. Heat 1 teaspoon oil in a small skillet over medium-high heat. Cook breadcrumbs, stirring often, until browned, 2 to 3 minutes; transfer to a plate.

  2. Return skillet to medium-high heat, and brush with 1 teaspoon oil. Cook tomatoes, stirring occasionally, until soft, 2 to 3 minutes; transfer to a plate. Add vinegar and shallot, and remove skillet from heat.

  3. Heat remaining 1 1/2 teaspoons oil in a medium nonstick skillet over high heat until shimmering; crack eggs into skillet, and fry until edges are crisp and whites are set but yolks are still runny, about 3 minutes. (Cover for last 1 to 2 minutes to cook whites if needed.) Season eggs with 1/2 teaspoon salt.

  4. Divide watercress among 4 plates, then do the same with tomatoes and eggs. Spoon vinegar-shallot mixture on top. Sprinkle with breadcrumbs.

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