Oven Roasted Tomatoes & Scrambled Eggs

Oven Roasted Tomatoes & Scrambled Eggs

There is nothing like the smell of fresh roasted tomatoes & basil lingering around the house on a Saturday morning.

This dish is quick and simple, yet absolutely divine and flavourful.

I like to make it with fresh herbs, but if you don’t have them, you can use dry herbs as well.

Start with the tomatoes!

Ingredients: (serves 1)

  • 1 large tomato
  • 2-3 fresh basil leaves chopped or 1 tsp dry basil
  • 1 garlic clove crushed
  • 1 tbsp balsamic vinegar
  • 1 tsp olive oil
  • salt & pepper to taste


  1. Preheat the oven to 180ºC and turn on the grill.
  2. Halve the tomatoes horizontally and place skin-side down on a baking tray.
  3. Add the garlic, basil, balsamic, oil and salt & pepper over the top.
  4. Roast in the oven for 30 minutes until the tomatoes are softened and lightly charred.
  5. In the mean time prep the scrambled eggs.

Click here for the perfect scrambled eggs. 

Serve with fresh rocket, mixed greens or sauteed spinach.

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