A Simple List of Ingredients:
1. Cherry Tomatoes
2. Olive Oil
3. Balsamic Vinegar
4. Salt and Pepper
7. Extra-Virgin Olive Oil
9. Jalapeno Chilli
10. Spring Onions
11. Ground Cumin
12. Fresh Coriander
Bismillah, let’s begin!
First, to roast the cherry tomatoes. Pre-heat the oven to Gas Mark 4 or 180C. Line a baking tray with foil (makes for easy clean up).
Tumble 300 grams Cherry Tomatoes onto the tray.
Drizzle them with a splash of Olive Oil.
Along with a splash of Balsamic Vinegar.
Season with Salt and Pepper, to taste.
Toss the cherry tomatoes until they’re well coated.
Roast for about 30 minutes or until the skins are just about to burst. This is the way I like them. If you prefer, you can leave them in longer until they begin to shrivel up.
Whilst the tomatoes roast, time to whip up the guac!
First, mash up an avocado with fresh lime juice and olive oil.
So, grab a bowl.
Slice a large, ripe Avocado.
Remove the stone and skin.
Place the flesh into the bowl.
Take 1 Lime, and slice in half.
Squeeze out the juice.
Drizzle in 2 teaspoons Extra-Virgin Olive Oil.
Grab a fork and get mashing!
I like it really smooth but you can keep it as chunky as you want.
Next, time to flavour up that avocado.
Peel and finely chop (or crush) 1 juicy Garlic Clove.
Add it to the mashed avocado.
Grab 1 Jalapeno Chilli. You can add as much or as little as you like. I should have added less.
Give it a fine chop.
And, add it to the bowl.
Finally, for some onion goodness, 2 Spring Onions, finely chopped. If you like that whole raw onion thing, feel free to add 1/2 white onion, finely chopped.
Finally, add in:
1/4 teaspoon Ground Cumin
Plenty of Salt and Pepper (and I mean plenty. Those avocados are bland!)
Give it a stir.
And, a taste. Adjust the recipe to however you like it.
P.s. This guacamole is perfect with anything. You don’t have to put it on toast with eggs – serve simply with tortilla chips instead.
Next, soft-boil up some eggs. Take 2 large Eggs, at room temperature.
Bring a pan of water to the boil. Once boiling, add in the eggs. Cover, and turn the heat to medium. Set a timer for 6 minutes. After 6 minutes, drain the eggs and rinse under cold water. For more info, see here.
P.s. If you prefer, you could replace the boiled egg with a fried, poached or scrambled one.
By now, the cherry tomatoes are done!
Time to get the toast on and get munching!
For this recipe, I recommend a good bread – preferably thick and wholemeal. The guacamole is wet so it’s best to have a thicker slice of bread otherwise everything can get quite soggy.
Take 2 slices Bread.
Pop them into the toaster to toast up. Toast them a little more than usual so that they can hold up to the toppings.
Try not to burn them though!
Once toasted ..
.. gather everything and everyone together.
This is how I like to make it.
Spread a little guacamole over the toast.
Pile on the roasted cherry tomatoes.
Roasted cherry toms are the best. They will burst in your mouth as you eat them – heaven.
Peel the boiled egg.
And, break it over the the tomatoes.
You can’t beat a good runny yolk.
A little extra salt and pepper.
And, dig in!
(Adapted from Rachel Phipps and Waitrose)
This Time One Year Ago:
This Time Two Years Ago:
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Spicy Fish Pakoras
Keep me in your duas, please,