Ingredients

Method

• 1 t Woolworths harissa spice
• 1 t smoked paprika
• 1 t chilli flakes
• 1 lemon, zested
• 1 t caster sugar
• 3 T olive oil
• sea salt and freshly ground black pepper, to taste
• 3 Woolworths exotic tomatoes, halved and quartered
• 4 Woolworths slicing tomatoes, halved garlic 1 head, halved
• Woolworths oat-and-almond rye bread, pan-fried, for serving
• 8 free-range eggs, poached, for serving
For the chimichurri, mix:
• 15 g coriander, roughly chopped
• 10 g mint, roughly chopped
• 1 green chilli, sliced
• 1–2 T red wine vinegar
• ¼ cup olive oil
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Preheat the oven to 180°C. Combine the spices, lemon zest, sugar and olive oil. Arrange the tomatoes on a baking tray, spaced evenly apart, and spoon over the spice mix to coat evenly.

2. Roast for 30– 40 minutes, or until tender but not falling apart. Serve warm on the pan-fried toast with the poached eggs and chimichurri.

Cook's note: The trick to chimichurri is to prepare it just before serving so the herbs don’t discolour. It can be hand-chopped like this one or done in a blender. I love to pan-fry the toast in a little olive oil, it adds depth of flavour and texture. Blend any leftover tomatoes into a dressing, or add stock to make a quick summer soup. Eggs are optional with this breakfast, feel free to substitute with a dollop of soft cream cheese or ricotta, or even crispy streaky bacon.

Find more toast recipes here.

Photography: Myburgh du Plessis
Food assistant: Kate Ferreira