Italian Baked Tomatoes

Breakfast for dinner is never a bad idea

Serves: 4-6
Time: 50 minutes
Recipe by: Thando Manyoni


Classic fat spread
½ onion, thinly sliced
1 large red bell pepper, cored and thinly sliced
4 garlic cloves, minced
1 tsp cumin
1 tsp cayenne
1 tbsp Spanish smoked paprika
200g rosa tomatoes
1 tbsp brown sugar
6 large eggs
1 loaf of ciabatta bread, sliced
1 handful fresh basil


Heat 3 tbsp of classic spread in a skillet of medium-high heat. Add the onions and saute for 2 minutes, add the garlic and spices and cook for 2-3 minutes. Add bell pepper and tomatoes and cook, tossing occasionally, until the tomatoes start to blister. Reduce the heat and cover with a lid for 5-7 minutes, stirring occasionally and squashing the some of the tomatoes to create sauce, season to taste and add the sugar. Remove the lid and carefully break the eggs into the skillet, spacing them out. Season the eggs with salt and pepper and cover the pan cook until the eggs are set but the yolks are still slightly runny. Spread the classic fat spread on the bread slices and toast until golden. Top the skillet with fresh basil and serve immediately.

Chefs Tip:

The tomato mixture can be made ahead of time or even the day before and stored in the fridge. When preparing to serve, simply reheat until simmering then add the eggs.

You can add protein to the recipes by adding breakfast sausages, chorizo or even meatballs. Making the recipe even more hearty

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