Saturday, 17 September 2016

Bruschetta with Roasted Tomatoes, Poached Egg and Dukkah

This is probably one of the best breakfasts I have eaten. I love love love roasted tomatoes, especially when they come from my garden, and these are just so tasty. The addition of the egg is fantastic. You have to try this!





















Bruschetta with Roasted Tomatoes, Poached Egg and Dukkah (from The Guardian)
(Serves 4)

900g mixed tomatoes (cherry, plum, round, yellow, orange, red, black), halved or quartered
4 cloves garlic, peeled, 3 thinly sliced and 1 crushed
2 tbsp oregano leaves, roughly chopped
salt and pepper
100ml olive oil
10g parsley leaves, finely chopped
4 slices sourdough or ciabatta
4 eggs, poached just before serving
50g dukkah




Preheat the oven to 180C. 
Put all the tomatoes cut side up on a large, greaseproof lined baking tray. Sprinkle over the garlic slices, oregano, a pinch of salt, pepper and two tbsp of oil, and roast for 25030 mins. Remove and set aside. 
Change the oven to a grill setting. In a small bowl, mix the remaining oil with the crushed garlic and parsley. Brush this over both sides of the bread and lay them out on a large baking tray. Grill for 2-3 mins on each side, until golden-brown. Spoon the warm tomatoes on top, followed by a poached egg, sprinkle with dukkah and serve at once.

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