Baked Tomato Avocado Toast

Purposely posting this incredible avocado toast recipe because it will be my last for the next month. I'm heading to Syria to visit my family for the first time in four years and avocado toast isn't a normal food they eat there. It's going to be lots of Syrian breakfasts that I can't wait for you guys to try out for yourselves. So, this is why I'm going out with a bang and made this completely loaded avocado toast. This Baked Tomato Avocado Toast is quite delightful and it was fun experimenting with the tomatoes!

I added olive oil, fresh oregano, grated parmesan, salt, & black pepper to the tomatoes and then baked them until they were well cooked through. It was yummier than eating plain tomatoes & added some depth to the regular ol’ avo toast.

This is a great idea for breakfast since you’re getting your protein in from the egg (I made another on the side to ensure I had enough), plenty of fiber from the veggies, healthy fats from the avocado, & carbs from the sourdough toast. Let's get to the recipe.

Yields: 1

Portion: 1 toast

Prep time: 10 minutes

Total time: 20 minutes

This recipe is vegetarian. This can be easily made vegan with either vegan Parmesan or no cheese.

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Ingredients:

1 sourdough slice

1 medium tomato, thinly sliced into rounds

Arugula

½ avocado, thinly sliced

1 egg (make more on the side if you'd like or leave the egg completely off the toast if that's what you prefer)

Grated Parmesan

1 clove garlic, minced

1 TBSP fresh oregano, finely chopped

Extra virgin olive oil

Salt and black pepper

Red pepper flakes to garnish (optional)

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Instructions:

1.First, preheat the oven to 375. Grab 1 tomato and thinly slice into 3-4 rounds.

2. Grab a baking sheet and layer on either parchment paper or aluminum foil. Add on the tomato slices.

3. Coat the tomato slices with olive oil. Then sprinkle on 1 TBSP of grated Parmesan (or more if you'd like), minced garlic, & the fresh oregano. Season with salt and black pepper to taste. Mix in the seasonings well to make sure the tomatoes are evenly coated.

4. Bake in the oven for up to 10 minutes or when you can easily pierce the tomatoes with a fork.

5. As you are waiting for the tomatoes, have your sourdough toasted and avocado sliced thinly. To prepare the avocado, simply cut it open and use one half. Peel back the avocado skin and place it face down onto a cutting board. Grab a sharp, damp knife and thinly slice. Place the knife under the avocado and spread out the avocado that way it looks more elongated.

6. As for the egg, grab a small frying pan and pour in less than 1 TBSP of olive oil on medium heat. Once it simmers, crack in the egg(s). Cover and cook to your liking, make sure you don't burn the bottom of the eggs.

7. Let's put it all together: grab a serving plate and place the sourdough on top. Layer on arugula and then the baked tomato slices. Layer on the avocado and the cooked egg. Season with salt to taste and red pepper flakes if you'd like an extra kick of flavor. Cut in half and enjoy!

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD