One of my BIG loves for breakfast! Simplicity at it’s best, yet packed with flavour. Try this oven baked option and makes loads… It keeps really well for up to a week when refrigerated.
300 grams cherry or small plum tomatoes, halved
1 red onion, sliced
1 yellow or red pepper, sliced into thin strips
1 tablespoon cumin seeds
olive or avocado oil
400 grams tinned chopped tomatoes
1 teaspoon smoked paprika
salt & pepper
a pinch of sugar
Heat oven to 200 degrees C.
Combine the cherry tomatoes, onion, pepper, cumin seeds and olive oil in a roasting tin.
Roast for 30 – 40 minutes until soft and slightly caramelised.
Add tinned tomatoes, paprika, seasoning and sugar to balance the acidity. (tasting crucial here)
Reduce oven temperature to 190 degrees C.
Pop back into the oven and cook for a further 15 minutes.
To serve, spoon mixture into a shallow bowl, top with a portobello mushroom, poached egg, crumbed feta, a pinch of za’atar, fresh coriander leaves & some chilli oil or sauce.
At this point, I would also recommend a delicious slice (or 3) of your favourite bread to mop up all the delicious’ness!!