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Achiote Roast Tomato and Egg Sandwich

Achiote Roast Tomato and Egg Sandwich

Time

1 Hour

Serves

2

Cuisine

Mexican

Heat

Sultry

Dietary:

Vegetarian

Making this recipe

Ingredients

2 ciabatta rolls
2 tbsp green pesto
A handful of your favourite shredded cheese

For the tomatoes:
10 cherry tomatoes, halved
½ onion, thinly sliced
5 cloves garlic, minced
½ tsp salt
½ tsp pepper
3 tsp Achiote Paste Spices
Drizzle of olive oil

For the egg:
2 eggs
Dash of olive oil
Pinch of dried basil
Pinch of salt
Pinch of pepper

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Method

For the tomatoes:

Step 1:

Preheat the oven to 200°C.

Step 2:

In a mixing bowl, combine the tomatoes, onion, garlic, salt, pepper and Achiote Paste Spices. Drizzle a small amount of olive oil over everything and mix together, making sure everything is coated well.

Step 3:

Transfer everything onto a baking tray and bake in the oven for 30 – 40 minutes or until the tomatoes have reached your desired softness.

For the egg:

Step 1:

Heat a dash of oil in a frying pan over a medium heat.

Step 2:

Crack the eggs into the pan and sprinkle a pinch of basil, salt and pepper on top of each one. Cook for around 3 minutes until the white is set, or longer if you prefer a hard yolk.

Assembling the sandwich:

Step 1:

Take your ciabatta rolls and spread a tablespoon of pesto on the bottom half of each roll.

Step 2:

Add the fried egg on top of the pesto, followed by the roasted tomatoes and finishing with a sprinkle of shredded cheese. Place the top half or ‘lid’ of the roll back on.

Step 3:

Place the sandwich in the oven for a further 5 minutes until the cheese has melted.





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