Tomato toasts with scrambled eggs, herbs and olives
- 750g ripe tomatoes
- 2 tablespoons extra-virgin olive oil, plus extra to serve
- 5 cloves garlic, 3 crushed, 2 peeled and left whole
- 1 teaspoon chilli flakes, plus extra to serve
- 8 eggs
- 3 short crusty baguettes, each halved lengthways
- 8 fresh marjoram or oregano sprigs, roughly chopped
- 18 pitted kalamata olives, sliced into slivers
- cayenne pepper, to sprinkle (optional)
1 Halve, deseed and roughly chop the tomatoes, then drain through a colander set over a bowl. Heat 1 tablespoon of the oil with the crushed garlic in a non-stick frying pan over a high heat. As soon as the garlic sizzles, stir and quickly add the tomatoes so the garlic doesn’t brown. Cook for 3 min without stirring, just to heat through but not break down. Mix in the chilli flakes.
2 Meanwhile, crack the eggs into a bowl and break up with a fork. Heat a large non-stick pan over a low-medium heat, then add a splash of the remaining oil. Pour in the eggs and stir constantly over a low heat, using a wooden spoon to scrape the egg as it sets in the bottom of the pan and around the edges, adding it to the runny mixture. Continue to stir into wet curds for about 2 min or until done to your liking.
3 Heat a non-stick griddle pan over a high heat and toast the bread on the cut sides. Remove from the pan, then generously rub the toasted sides with the whole garlic cloves and the remaining oil.
4 Fold most of the herbs into the tomato mixture, then very lightly fold in the eggs. Divide the mixture among the garlic toasts, then scatter with the olives, extra chilli flakes and the remaining herbs, with an extra drizzle of oil. Sprinkle with cayenne pepper, if using.
Nutrition Info (per serve)
Total fat 13.3g
–Saturated fat 2.8g
Dietary fibre 3.9g
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