Egg Skillet with Avocado and Tomatoes

This easy Egg Skillet with Avocado and Tomatoes is a delicious four-ingredient breakfast dish that’s perfect any time of day. And we used spicy Ro-Tel tomatoes for this to give it a bit of a spicy flavor!

PIN the Egg Skillet with Avocado and Tomatoes to make it later!

I really love this Egg Skillet with Avocado and Tomatoes that’s an egg recipe that only needs four eggs. 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. If you haven’t tried this tasty breakfast skillet recipe with spicy tomatoes and avocados, I highly recommend it! 

And if you’re wondering why I had avocados in the fridge, I discovered that ripe avocados will stop ripening and last for several days longer if you store them in the fridge. I hope I’m not the only one who can’t resist those bags of avocados at Costco and then has a hard time using them up!

I’d eat this Egg Skillet recipe that has avocado and tomatoes for a delicious meatless meal for breakfast, lunch, or dinner. And I love this with a generous sprinkling of Green Tabasco Sauce added at the table!

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 this 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 might 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 brand of tomato.)

What pan did we use for the 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 and 8 grams of protein!

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.)

1. Before you start, preheat the oven to 400F/200C.
2. Break 4 eggs into individual dishes and let them come to room temperature on the counter. (This is important so the eggs come to room temperature and are easier to slide into the pan.)
3. I used original style Ro-Tel Tomatoes (affiliate link) to make this recipe, and if you’re wondering, Ro-Tel has not paid me to use or mention their tomatoes!
4. 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.
5. Then add the can of tomatoes and simmer until the liquid has mostly evaporated.
6. While the tomatoes simmer, slice the avocado.
7. After 4-5 minutes on medium, the tomatoes should have mosts of the water evaporated.
8. Turn heat to low and arrange the avocado slices over the tomatoes.
9. Then g-e-n-t-l-y put each egg into a spot between the avocado slices.
10. Season to taste with salt and fresh-ground black pepper. 
11. Put the skillet into the preheated oven and bake 10-12 minutes, or until egg yolks are as done as you like them.
12. Serve the spicy Egg Skillet hot, and enjoy!

Make it a Low-Carb Meal:

If you want something to serve with this Egg Skillet with Avocado and Tomatoes, it would be great with Savory Breakfast Muffins, Savory Almond Flour Bread, or Almond Flour Zucchini Muffins.

Want more Breakfasts with Avocado?

You can use Avocado Breakfat Recipes to find more tasty recipes like this one.

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Yield: 4 servings (see notes)

Egg Skillet with Avocado and Tomatoes

Prep Time 15 minutes

Cook Time 17 minutes

Total Time 32 minutes

This Egg Skillet with Avocado and Tomatoes is a delicious breakfast idea with lots of spicy flavor! And this is perfect for a meatless meal for breakfast, lunch, or dinner.

Ingredients

Toggle ingredient group

• 1 10 oz. can Ro-Tel tomatoes, see note
• 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 the eggs come to room temperature while you proceed with the recipe.  (This might seem a bit fussy, but if you start with cold eggs the yolks will get too done by the time the whites are cooked.)
3. Spray a medium-sized ovenproof frying pan with non-stick spray or brush with oil, add the tomatoes, and start to simmer over medium heat.  I highly recommend using a Cast Iron Skillet (affiliate link) for this if you have it.
4. While the tomatoes simmer, peel the avocado, cut in half, and then cut each half into 5 thin slices.
5. When all the liquid has evaporated from the tomatoes (about 4-5 minutes), turn the heat to low and arrange the avocado slices like spokes of a wheel in the pan.
6. Gently put each egg between two avocado slices, spacing them evenly apart.
7. Season to taste with Vege-Sal (affiliate link) or salt and fresh-ground black pepper.
8. Put the skillet into the pre-heated oven and bake until whites are completely set and the yolks are done to your liking, about 10-12 minutes for runny yolks.
9. Serve the egg skillet hot.  This is good with Green Tabasco Sauce (affiliate link) to add at the table.

Notes

I used original Ro-Tel Tomatoes (affiliate link), which was plenty spicy for me. Other brands of tomatoes with green chiles can be used, but note that Ro-Tel tomatoes come in a smaller size can so you may need to increase the cooking time a little.

Nutritional information calculated based on four servings, but this may be only two servings for hearty eaters.

Recipe created by Kalyn.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 166Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 186mgSodium 78mgCarbohydrates 8gFiber 4gSugar 2gProtein 8g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you make it into four serving, the egg skillet recipe is great for low-carb or Keto diets. (Even if you make it only two servings, it’s not going to be that high in carbs. This would also be great for any phase of the original South Beach Diet. 

Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This egg skillet recipe was posted in 2014. It was last updated with more information in 2026.