Soft-boiled eggs with herbed tomato and garlic oil is a quick, vibrant dish featuring jammy eggs topped with blistered tomatoes, garlic-infused olive oil, and fresh herbs—ideal for a healthy, Mediterranean-inspired meal.
Author:Emma Harper
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:2 servings 1x
Category:Breakfast, Brunch, Light Meal
Method:Boiling, Sautéing
Cuisine:Mediterranean
Ingredients
UnitsScale
4 large eggs
1cup cherry tomatoes
2 tablespoons olive oil (plus more for drizzling)
2 garlic cloves, minced
2 tablespoons fresh parsley or basil, chopped
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
Instructions
Bring a pot of water to a boil. Gently lower eggs in and boil for exactly 6–7 minutes.
Transfer eggs to an ice bath to stop the cooking. Let sit while preparing the tomatoes.
In a skillet, heat olive oil over medium heat. Add minced garlic and cook until just golden.
Add cherry tomatoes and cook for 4–5 minutes until blistered and softened. Season with salt, pepper, and red pepper flakes if using.
Peel the soft-boiled eggs and place them in shallow serving bowls or plates.
Spoon the tomato and garlic oil mixture over the eggs.
Top with chopped fresh herbs and drizzle with extra olive oil if desired. Serve immediately.
Notes
Use an ice bath to ensure perfectly jammy yolks.
Herb substitutions like chives, cilantro, or thyme work well.
Serve over toast, grains, or yogurt for a heartier variation.