Anyone can make this one-pan weekend breakfast, which requires zero skill. Pull out a big skillet and saute slices of deli ham. Push them to the sides and cook sliced tomatoes in the middle of the pan. Add chile pepper and lots of dill, make pockets in the tomatoes, and drop in some eggs. Then cover until the whites are set. You’ve just made a glorious breakfast in a pan. This is a recipe for kids with a helper. There’s only a little prep, things that go into the pan stay there, and the only other element is toast. Make it for mom on her day. Then make it a regular weekend routine. You can do a lot of things to please mom but she’ll never tire of a beautiful breakfast she loves and didn’t make. SHERYL JULIAN

One-pan breakfast

Serves 4

3 tablespoons olive oil, or more as needed

8 thin slices baked ham (such as Black Forest)

6 small tomatoes (larger than cherry tomatoes), thickly sliced

Salt and black pepper, to taste

1 jalapeno or other small hot chile pepper, thinly sliced

3 scallions, thinly sliced

4 eggs, each broken into a cup

2 tablespoons chopped fresh dill

4 thick slices bread, halved and toasted

1. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Brown the ham for 1 minute on a side. Move to the sides of the pan, folding them in half with tongs to make space in the middle.

2. Add the tomatoes to the pan and sprinkle with salt and black pepper. Cook 2 minutes more, turning gently. Sprinkle them with jalapeno or chile pepper and scallions.

3. With the back of a spoon, make 4 indentations in the tomatoes. Tip an egg into each indentation. Sprinkle with salt and pepper and cover with a lid. Cook for 5 minutes, or until the whites are set and the yolks are still runny. Sprinkle with dill. Tuck the toast into the skillet at the edges or serve it beside the pan. Sheryl Julian

Sheryl Julian can be reached at sheryl.julian@globe.com. Follow her on Twitter @sheryljulian.