Tomato Breakfast Tart
- 375g Carême all butter puff pastry, defrosted
- 1 brown onion finely chopped
- 2 cloves garlic sliced
- 1 green pepper diced
- 2 teaspoons smoky paprika
- 2 teaspoons tomato paste
- 1 400g tin chopped tomatoes
- 1 egg beaten for eggwash
- 6 eggs
- 1/3-cup fresh coriander leaves chopped
Optional extra toppings:
- Fresh chili
- Crispy bacon
- Sliced red onion
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Sauté onion, garlic and green capsicum over low heat for 15 to 20 minutes, then add the paprika and tomato paste stir through and sauté for 2 minutes.
Finally add the tinned tomatoes and season with salt, keep heat on low and cook for a further 15 minutes lid off until the sauce is thick. Allow sauce to cool before topping the pastry, you can speed this up by spreading it out on a large plate.
While the sauce cools preheat oven to 200c fan-forced (220c non-fan).
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Poached Eggs: To achieve the perfect poached egg you need to start with super fresh eggs, add a dash of vinegar to a large pan of water and bring to a simmer.
You might find it easier to poach 3 eggs at a time. Crack each egg into the water and cook for 3 minutes.
Remove each egg with a slotted spoon and soak up extra water on kitchen paper or tea towel.
Place an egg on each tart, top with coriander a drizzle of olive and a sprinkle of sea salt. Optional extra toppings could include crispy bacon, chopped chili or avocado.