Spicy tomato skillet eggs with prosciutto from Cravings - Recipes for All the Food You Want to Eat (page 24) by Chrissy Teigen and Adeena Sussman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canned diced tomatoes and canned crushed tomatoes for fresh tomatoes.

  • scampersand on January 25, 2026

    Very simple and easy dish with a lot of room for adding your own flair. I used sliced deli pepperoni instead of prosciutto since I had it on hand, and though it was lovely.

  • Ezair92 on July 13, 2023

    This is our go to breakfast recipe for something quick and special for the weekend It is great because I typically have all of the ingredients on hand

  • gamulholland on August 24, 2022

    I should have read the note about prosciutto adding enough salt— this was really salty, enough that I wished I hadn’t added the salt to the eggs. I used Rao’s marinara sauce, not the recipe from the book, so that would be a contributor. That said, very tasty.

  • anya_sf on July 12, 2018

    I made 2/3 recipe for 2 people, using jarred marinara sauce, which worked fine. Maybe the heat was too high, because the egg yolks were fairly hard after 8 minutes (well, plus the residual time to get everything onto the table), so next time I'll check the eggs sooner. Nevertheless, the flavors were really delicious when served with toasted ciabatta. Watch the salt, as prosciutto can be quite salty, so you might not need to add any.

  • EmilyR on June 03, 2017

    I always buy fresh roma tomatoes and cook them down, but it takes hours to reduce them, not the 30 minutes quoted in the book. The fresh ingredients make it that much better.

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