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Anchovy roasted tomatoes on toast
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225g pack Duchy Organic Capri Tomatoes, halved
3 jarred anchovy fillets, drained and roughly torn
3 garlic cloves, unpeeled and bashed
4 sage leaves
6 sprigs lemon thyme
1½ tbsp olive oil
Pinch chilli flakes, plus extra to serve
1 tbsp unsalted butter
2 British Blacktail Large Free Range Eggs
2 slices sourdough bread
1. Preheat the oven to 160°C, gas mark 3. Put the tomatoes into a small roasting tin, cut-side down. Tuck in the anchovies, garlic and herbs. Drizzle with most of the olive oil, sprinkle over the chilli flakes and season. Roast for 40 minutes, until the tomatoes are burnished and sticky.
2. Melt the butter with the remaining oil in a large frying pan. Once it begins to sizzle, crack in the eggs. Carefully baste the egg whites with the butter until set and the edges are crisp and golden (about 2-3 minutes), then season. Meanwhile, toast the bread.
3. Top each piece of toast with a fried egg and some tomatoes. Spoon over the juices from the roasting tin and some
of the butter from the frying pan. Sprinkle over a few extra chilli flakes and serve.
Typical values per serving:
This recipe was first published in August 2020.