TOMATO BRUNCH RECIPES RECIPES

Steps:

• Heat a few tbs cooking oil in a frying pan depending on how much you are planning to make. (approx 5 plum tomatoes, 2 tbs oil for 3 servings).
• Add everything to taste.
• Add chopped cooking onion more or less per preference and fry quickly until soft, not dark.
• Add in chopped fresh tomatoes, season to taste with sea salt and freshly ground black pepper. Turn up heat and fry until just soft, squishing a few times with your spatula (not to sauce, it will just be chunky) add butter for extra flavour & or fresh chopped cilantro if using, near to the end of cooking time.
• Pour into a shallow bowl and drizzle on some of the good quality olive oil.
• Serve with pita bread to scoop and separate plated cheeses, olives, etc as an Arabic breakfast would traditionally have (eggs can also be served and tea would be included).
• Enjoy.

Steps:

• Heat oven to 375°F. Line large rimmed baking pan with foil. In small microwavable bowl, heat 1 tablespoon of the butter uncovered on High 15 to 20 seconds or until melted.
• In medium bowl, mix tomatoes, 1 tablespoon melted butter, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread in pan. Roast tomatoes about 30 minutes, stirring after 15 minutes, until tomatoes burst and skins begin to shrivel. Set aside.
• Bake biscuits as directed on bag; cover with foil to keep warm.
• Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon butter over medium heat. Break egg into custard cup or small bowl; carefully slide egg into pan from custard cup. Repeat with remaining eggs. Cook about 1 minute or until outer edges turn opaque. Cover skillet; reduce heat to medium-low. Cook 4 to 6 minutes or until yolks are firm, not runny.
• To assemble, split biscuits in half, and top bottom halves with half cheese slice, fried egg, spinach and tomatoes. Add top halves of biscuits to complete sandwiches. Serve warm.