RECIPES

Slow-roasted cherry tomatoes cooked down until sweet and jammy, spooned over whipped feta on toasted sourdough and finished with a crispy fried egg. Simple ingredients, cooked properly.
Back to recipes

about this recipe

Slow-roasted cherry tomatoes cooked down until sweet and jammy, spooned over whipped feta on toasted sourdough and finished with a crispy fried egg. Simple ingredients, cooked properly.

SERVES

4

PREP TIME

10

minutes

COOK
20

minutes


Ingredients

Slow-roasted tomatoes

400g cherry tomatoes
2 tbsp olive oil
1 tsp honey
1 small garlic clove, sliced
Pinch chilli flakes
Sea salt & black pepper

Whipped feta
200g feta
100g full-fat Greek yoghurt
Zest of ½ lemon
Black pepper

To serve
4 slices sourdough (or focaccia / bloomer)
4 free-range eggs
Olive oil or butter
Fresh herbs (thyme, dill or parsley)


Equipment

Chopping board
Knife
Roasting tray
Skillet
Magimix with blade attachment
Pan
Mixing bowl
Grill / Toaster
alt="chef mike Whitehurst"


method

Method
1. Slow-roast the tomatoes
Heat oven to 140°C
Toss tomatoes with olive oil, honey, garlic, chilli flakes, seasoning
Roast for 60–75 minutes until collapsed, sweet and jammy
2. Whipped feta
Blitz feta, yoghurt, lemon zest and pepper until smooth
Chill until needed (keeps 3 days)
3. Eggs
Fry eggs gently in olive oil or butter
Aim for crispy whites, soft yolks
4. Toast & build
Toast bread hard
Spread whipped feta generously
Spoon over warm tomatoes
Top with egg
Finish with herbs and a drizzle of chilli oil or olive oil