Spicy Tomato Basil Toast

Dear reader,

I hope this letter finds you well. I wanted to take a moment to share with you my love for this lovely slice of spicy tomato basil toast. This bite has become a staple in my morning routine, and for good reason.

Firstly, the flavors of this dish are simply incredible. The sweetness of fresh tomatoes combined with the tanginess of the tomato sauce, and the aromatic flavor of basil, all topped off with a kick of spice from the red pepper flakes, creates a taste explosion that wakes up my taste buds and energizes me for the day ahead. Secondly, this dish is incredibly easy and quick to prepare, which is essential for me as I’m almost always on the go. All you need is a slice of bread, this homemade make-ahead tomato sauce, an egg cooked to your liking, and some fresh basil. Toast the bread, spread the tomato sauce, add the egg, sprinkle the spices and herbs, and voila. A delicious and nutritious breakfast in minutes. It’s brilliant fuel for a busy day ahead.

Starting my day with with this toasty bite has become a ritual that I look forward to many mornings. The flavors and ease of preparation make it the perfect breakfast for me. I hope you get a chance to try it, and enjoy it as much as I do.

Until next time,

Bridget

To balance this bite with a sip of sweet, try on of these four smoothies for a complete breakfast.

Spicy Tomato Basil Toast

A hearty tomato topping for a bright summer toast. Make the topping in advance and enjoy it as a meal or a snack anytime.

Servings 2

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Ingredients

• 2 tablespoons olive oil
• ½ medium red onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• 1 ½ pounds medium tomatoes (about 4), cored, seeded and cut into ½-inch pieces
• ¼ cup thinly sliced fresh basil leaves, divided
• 1 tablespoon red wine vinegar
• 4 slices thick, sourdough bread, sliced and toasted
• 4 farm fresh eggs
• flakey sea salt, to finish

Instructions

• In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook, tossing occasionally, until the onions are translucent, 6 to 8 minutes. Add the garlic, oregano, red-pepper flakes, 1 teaspoon salt and ½ teaspoon pepper and cook just until the garlic is fragrant, about 1 minute.
• Add the tomatoes, half of the basil (2 tablespoons) and the red wine vinegar. Continue to cook over medium-low heat, stirring occasionally, until the tomatoes have completely fallen apart and the mixture has thickened, about 15 minutes. Season to taste with salt and pepper.
• While the tomato base is cooking away, heat 2 tablespoons of oil to a medium non stick skillet over medium heat. Crack 2 eggs into pan. Cook 3 minutes, or until white is completely set. Remove from pan, season with salt and pepper, and repeat once more (if making 4 pieces at once).
• On each slice of toasted sourdough, add a generous layer of the tomato sauce base, followed by a fried egg and chopped basil. Finish with flakey sea salt.

  If you have leftover tomato sauce, it can be stored in an airtight container for up to 6 days.

Course: Appetizer, Little Bites, Snack

Keyword: Basil, Breakfast, Toast, Tomato