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Creamy Garlic Confit Eggswith Cherry Tomatoes

Recipe by thefeedfeed on InstagramAdded 1 November 2026.

5 minutes to prep, 10 to cook. A luxurious breakfast of eggs poached in a creamy garlic‑infused sauce, brightened by sweet cherry tomatoes and a hint of chili heat. Served with toasted sourdough and sliced avocado for extra richness.

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Creamy Garlic Confit Eggs with Cherry Tomatoes by thefeedfeed, a frame from the Instagram video

Method

  1. Add the cream, chili oil, and garlic confit to a pan, gently stir, and warm over medium‑low heat.

  2. Add the halved cherry tomatoes and crack the three eggs into the pan.

  3. Season with salt and freshly cracked black pepper, sprinkle parsley, and cover with a lid.

  4. Cook on medium‑low until the egg whites are set and the yolks reach your desired doneness; lift the lid occasionally to control cooking for jammy yolks.

  5. Finish with a little more parsley and chili oil, if desired.

  6. Serve hot with toasted sourdough and finely sliced avocado.

Tips while you cook

Warm base first
Heat the cream, chili oil, and garlic confit over medium‑low before adding tomatoes and eggs.
Cover and monitor
Cover the pan and lift the lid occasionally to control cooking for jammy yolks.
Season before covering
Add salt, pepper, and parsley before covering.
Serve immediately
Plate the dish hot with toasted sourdough and finely sliced avocado.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from thefeedfeed’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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