300g cherry tomatoes cut in half
1 small onion finely chopped
100ml white wine
50ml white wine vinegar
80ml olive oil
12g sea salt
2g crushed pepper
4g chopped fresh thyme
15g sugar
4 cloves garlic finely chopped
20g tomato paste
1 slice sourdough cut 1.5cm thick
Olive oil
Maldon salt
2 eggs
Little chilli oil
50g yoghurt
Large pinch sumac
Large pinch zaatar
3 tbsp tomato sauce
5–6 ripped coriander leaves
1 piece grilled sourdough
Heat a pan on a medium heat and add the olive oil, onion, garlic, thyme, salt and pepper.
Cook for 3–4 minutes until a little translucent with no colour.
Add the white wine and white wine vinegar and reduce until almost completely gone.
Add the cherry tomatoes and sugar, bring to a simmer and cook for 15 mins stirring occasionally.
Add the tomato paste and cook for a further 15 mins until reduced and thickened.
Check seasoning at the end.
Drizzle the sourdough with olive oil and a little Maldon salt.
Place onto a chargrill and caramelise well until a nice dark colour on both sides.
Place the tomato sauce into a baking dish.
Add the yoghurt in the middle and sprinkle over the sumac and zaatar.
Crack the eggs on top of the yoghurt and season well with salt and pepper.
Bake for 6–8 mins until the eggs are just soft.
Scatter the coriander leaves over the eggs and sprinkle with more sumac and zaatar.
Drizzle with chilli oil and place the grilled sourdough on the side.
300g cherry tomatoes cut in half
1 small onion finely chopped
100ml white wine
50ml white wine vinegar
80ml olive oil
12g sea salt
2g crushed pepper
4g chopped fresh thyme
15g sugar
4 cloves garlic finely chopped
20g tomato paste
1 slice sourdough cut 1.5cm thick
Olive oil
Maldon salt
2 eggs
Little chilli oil
50g yoghurt
Large pinch sumac
Large pinch zaatar
3 tbsp tomato sauce
5–6 ripped coriander leaves
1 piece grilled sourdough
Heat a pan on a medium heat and add the olive oil, onion, garlic, thyme, salt and pepper.
Cook for 3–4 minutes until a little translucent with no colour.
Add the white wine and white wine vinegar and reduce until almost completely gone.
Add the cherry tomatoes and sugar, bring to a simmer and cook for 15 mins stirring occasionally.
Add the tomato paste and cook for a further 15 mins until reduced and thickened.
Check seasoning at the end.
Drizzle the sourdough with olive oil and a little Maldon salt.
Place onto a chargrill and caramelise well until a nice dark colour on both sides.
Place the tomato sauce into a baking dish.
Add the yoghurt in the middle and sprinkle over the sumac and zaatar.
Crack the eggs on top of the yoghurt and season well with salt and pepper.
Bake for 6–8 mins until the eggs are just soft.
Scatter the coriander leaves over the eggs and sprinkle with more sumac and zaatar.
Drizzle with chilli oil and place the grilled sourdough on the side.
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