Here is a super fresh and vibrant Breakfast to start off your day with a kick. I love to start my Sunday morning cooking a healthy and fun breakfast, like a lot of us, I don’t have the time in the week to spend extra effort during busy mornings, but when I do, this is one of my favourite recipes for a sunny weekend start. Beautifully ripe summer tomatoes make this dish stand out so try to get your hands on the best you can find. A Decent loaf of Sourdough is my preferred bread for this recipe as it keeps its integrity during the frying, but a nice rustic loaf should work well too, just steer clear from thin sliced sandwich loaves.

This recipe is fully vegan so its great for groups with different food preferences (tomato haters steer clear). If you’re feeling extra hungry go ahead and add extras like smashed Avocado or poached eggs.

I hope you guys enjoy!

Ingredients

For the Salsa

  • 4 large Tomatoes Cut into quarters
  • 2 Cloves of Garlic peeled
  • 3 red Chilli Peppers seeds removed
  • Juice 1⁄2 a Lime
  • Handful Coriander
  • 1 Tbsp Olive oil
  • 2 tsp Salt
  • Black Pepper
  • 1 tsp Ancho Chilli flakes
  • 1 tsp Tobasco sauce

the dish

For the Tomato toast

  • 2 thick slices Sourdough
  • Strings Cherry Tomatoes on the vine
  • 2 Tbsp Olive Oil
  • Lime wedges
  • Chopped Coriander

Method

To make the Salsa; Best made in a blender, if doing by hand simply dice all of the ingredients finely and mix together.

  • Remove the inside seeds and pulp from the tomatoes and set aside for later.

  • Place the remaining tomato flesh into your blender.

  • Add the remaining Salsa ingredients to the blender.

  • Blitz the salsa by pulsing the blades. Do not over blend as you will be left with a sauce. Pulse until the tomatoes have broken down into small chunks along with everything else, you can leave it as chunky or smooth as you like.

  • That’s the salsa all done, so set this aside or you can prepare in advance the night before and leave it in the fridge.

For the Tomato Toast;

  • Heat the olive oil in a large frying pan. Add the tomato seeds and pulp and squash to release the juices.

  • once the oil and juices start to sizzle, add your slices of bread and fry on each side for 3-4 minutes until crispy and golden brown.

  • Spoon the tomato pulp over the toast as it cooks to ensure it take son lots of flavour.

  • In the same pan if you have space, place the vine tomatoes and heat until small charred blisters appear on the skin of the tomatoes. This should only take a couple of minutes if your pan is hot.

  • When the Sourdough is nice and toasted on both sides, Transfer to plates ensuring to spoon any of those delicious oily juices on top.

  • Spoon the salsa on top of each slice, using as much as you like. Any juices from the salsa will soak into your toast making it super tasty.

  • Arrange Your charred vine tomatoes on the dish followed by the lime wedges and Coriander.

Enjoy Your Breakfast