Deconstructed BLT & a Jammy Egg
Using leftover slow-cooked fennel and chili oil tomatoes
Using leftover slow-cooked fennel and chili oil tomatoes
I often find myself using about half of a 28 oz. can of diced tomatoes for a pasta recipe, and it’s always a task to come up with an interesting way to utilize the rest of the tomatoes. A consistent favorite way that I’ve found is to cook them over low heat for about a half hour with some chopped fennel seed, dried dill weed, chili flakes, cumin and fresh sprigs of thyme. These are great served with eggs of any style, I generally eyeball it based on which spices I’m feeling: you can can throw whichever spices you like best in with the tomatoes if any of the above aren’t your favorite.
Ingredients:
For the tomatoes
14 oz canned diced tomatoes
2 Tbsp extra virgin olive oil
1 tsp fennel seed, chopped
1 tsp dried dill weed
1/2 tsp chili flakes or 1 tsp chili oil
1/4 tsp cumin
3-5 fresh sprigs of thyme or oregano
2 slices bacon, diced
For the toast
Two slices of bread
1 Tbsp mayo (I particularly like this one with this dish, but regular mayo is great as well)
1 Tbsp butter if you’re not a fan of mayo
For the greens
A couple of handfuls of fresh baby greens
1-2 Tbsp extra virgin olive oil
A few slices of pickled red onion
Sea salt and freshly ground black pepper
I really like a drizzle of an aromatic olive oil like the Arise basil oil from Brightland, but you can always make your own.
Directions:
Start by adding your olive oil to a medium-sized saucepan and set to medium-low heat. Add tomatoes to the pan once they’re sizzling a little as they land. Stir in all of your spices and fresh thyme or oregano and let simmer for about a half hour, stirring every so often.
Place a cast iron skillet over medium-high heat and cook the bacon until done to your liking, remove from the heat and drain on a paper towel if necessary. Stir in to the tomatoes.
Make your jammy eggs: once done, let them cool in a bowl of cold water, peel and set aside until you’re ready to assemble your toast.
In a large bowl, toss your greens with oil, sea salt and pepper and add an equal amount to two plates.
Toast your slices of bread and top with mayo or butter, then the tomatoes, then the jammy egg. Tuck it in with the greens and add a drizzle of basil olive oil or regular olive oil and finish with a bit of flaky salt and pepper. A touch of grated Parmigiano-Reggiano would also be lovely to top it all off. Enjoy!
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