Egg Skillet with Avocado and Tomatoes

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!

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

Today I’m sharing this Egg Skillet with Avocado and Tomatoes for a Friday Favorites recommendation, 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 years ago 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?

I also 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.)

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.)
3. 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.
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 the water mostly 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. Serve hot!

More Recipes with Eggs and Tomatoes:

• Tuscan Baked Eggs with Tomatoes e
• Mexican Baked Eggs
• Asparagus and Tomato Frittata with Havarti and Dill

Continue to Content

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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!

Ingredients

• 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 hot, with low-carb tortillas or 100% whole wheat toast if desired.  This is good with Green Tabasco Sauce (affiliate link).

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:
Tomatoes do have some carbs, but there are only 13 carbs in the whole can of Ro-Tel tomatoes and everything else in this Egg Skillet with Avocado and Tomatoes recipe is a low-carb ingredient. 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 2024.

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