What an amazingly flavourful combination! I was like: SOLD! I’m making this for breakfast every Saturday from now on!
There’s something about roasted tomatoes that are magical – like sundried tomatoes….same concept and just so delicious! The flavour intensifies so much to add an incredible complexity to whatever you add it to. Think about having toast for breakfast. Not very exciting hey? I’m sure the most exciting idea that comes to mind is egg on toast. Yeahhh. No.
Something as simple as roasting tomatoes somehow turned the boring egg on toast into something practically GORMET. Please do me a favour and try it ? If you want to impress someone for breakfast make this for them. You don’t even require any real culinary skills (unless you’re incapable of roasting tomatoes in the oven, cooking an egg or spreading cottage cheese on a piece of toast)! You’re welcome 🙂
The BEST Roasted Tomato Toast Recipe
Truth be told – I only realized how low in calories this meal was when I calculated it. When I tasted it I actually felt rather guilty because that’s how satisfying it was. Which is exactly why this is the best roasted tomato toast to have EVERY DARN DAY son!
I made a simple little sauce to roast the tomatoes in (to make the dish a little more exciting). All it is: tomato paste, olive oil, cumin, oregano and salt 🙂 Cover the tomatoes in this mixture and roast for 30 minutes and you’ve got MAGIC to put on a very lucky piece of toast…
- Serves: 1
- Calories: 262
- Fat: 9.8g
- Carbohydrates: 27.1g
- Sugar: 8.8g
- Sodium: 395.1mg
- Fiber: 3.2g
- Protein: 13.7g
- Cholesterol: 187.8mg
- 1 piece of brown seed loaf toast
- 1 tbsp low fat smooth cottage cheese
- Enough harissa-roasted tomatoes to cover the toast (see note)
- Chopped fresh basil to taste
- 1 hard-boiled egg, cut in half
- Optional: drizzle of balsamic reduction
- Make the toast.
- Spread with cottage cheese.
- Top with tomatoes and basil.
- Then the poached egg halves.
- Season with salt and pepper.
- Drizzle with balsamic reduction.
Preheat oven to 180 degrees Celsius.
Place tomatoes on a baking sheet and cover with the harissa mixture (2 tbsp tomato paste, 1 tbsp olive oil, dash of cumin, dash of oregano, dash of dried chili flakes, season with salt).
Roast for 30 minutes.