Updated: Sep 13, 2020
Perfect weekend veggie brunch, impress your friends and family with this one. I was inspired by Jamie Oliver’s roasted tomato risotto plating, it looks fancy but trust me it isn’t hard to make. This dish showcases simple ingredients that pack a punch.
Total Time30 mins
Course: Breakfast, brunch
Servings: 2
2 large tomatoes
2 garlic cloves
olive oil garlic if you have
salt and pepper
1 small handful fresh basil leaves
1/4 cup olive oil extra virgin if you have
5 fresh eggs
1 tbsp butter
10 grams parmesan
salt and pepper
Preheat the oven to 200C
Cut the cores out of the tomatoes and stuff the hole with a garlic clove. Place them cut side down in a small baking dish, season and drizzle with olive oil. Roast for 25 min or until bursting open.
For the basil oil, in a wizzy (blender, food processor,nutribullet) blitz up the basil leaves and olive oil until vibrant green.
In a bowl whisk your eggs with finely grated parmesan, salt and pepper.
Just before the tomatoes are ready, heat a pan on low and add your eggs with the butter. Slowly stirring continuously on a low temp until creamy.
For plating, serve the roasted tomato on a bed of the creamy eggs, drizzle with the basil oil and finish with some parmesan shavings. Serve with crusty bread.