Jammy Tomato Toast with Eggs and Avocado
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 508
- Total Fat
- 24
- Saturated Fat
- 4
- Carbohydrates
- 65
- Dietary Fiber
- 11
- Sugar
- 44
- Protein
- 14
- Cholesterol
- 186
- Sodium
- 1013
- Total: 3 hr 40 min (includes chilling time)
- Active: 40 min
Ingredients
3 tablespoons olive oil
1 1/2 teaspoons ground cumin
1 medium red bell pepper, diced
1 small onion, diced
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
One 28-ounce can whole peeled tomatoes, juices reserved
1/2 cup honey
4 large eggs
4 slices whole wheat bread, toasted, for serving
1 avocado, thinly sliced
Hot sauce, for serving, optional
Directions
- Heat 1 tablespoon of the olive oil in a medium pot over medium-high heat. Add the cumin, bell pepper, onion, red pepper flakes, 1 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables are softened and starting to caramelize in spots, 6 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute.
- Add the tomatoes and their juices and use a potato masher to crush the whole tomatoes until no large chunks are remaining. Stir in the honey, 1/2 teaspoon salt and a few grinds of black pepper and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the mixture has reduced by about half and resembles a thick jam, with little moisture left, about 1 hour 30 minutes.
- Transfer the mixture to a bowl or food storage container and let cool to room temperature for 30 minutes. Cover the jam and refrigerate until chilled, 1 hour and up to overnight.
- Just before serving, heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Crack the eggs into the skillet and fry until the whites are set but the yolks are still runny, 5 to 6 minutes.
- For each serving, spread about 2 tablespoons of the tomato jam on top of a piece of toast. Top the toast with a fried egg and a few avocado slices. Drizzle with hot sauce if using. Refrigerate any leftover jam in an airtight container for up to 1 week.