I have always been a strong advocate for the “breakfast is the most important meal of the day” philosophy. Unfortunately I, like many others, don’t get the luxury of enjoying a gourmet breakfast during the week. Between early alarms, a three month old baby, and attempting to make myself professionally presentable when I can barely open my eyes, my weekday breakfast typically consists of nothing more than oatmeal made in a matter of minutes that is washed down with as much coffee as digestively possible. That being said, when the weekend rolls around, breakfast becomes less of a means of fuel and more of an experience. I am my father’s daughter, after all: a devout “Sunday brunchist” whose area of worship was at the Sunday morning brunch buffet. Needless to say, we take breakfast seriously in my family. And to me, there is nothing better than eggs, fresh homemade sourdough, and seasonal roasted vegetables. Don’t get me wrong: I would never turn down pumpkin pancakes or croissant French toast with berry compote; but there really is nothing better than a few simple yet quality ingredients cooked in the comfort of my own kitchen as the sun comes up. (Yes, unfortunately I don’t sleep in on the weekends either. But at least there’s always coffee).
So here it is: my entrance into the blog stratosphere with my favorite “most important meal of the day.”
This recipe was created back when I was first dating my wife, and it has maintained its position at the top of the breakfast favorites list ever since. The beauty of this recipe lies in the crispy, sunny-side up eggs, homemade sourdough toast (recipe for sourdough starter and bread to come!!), and a chunky sauce made from roasted heirloom cherry tomatoes, caramelized onions, and herbs. What makes this seemingly simple dish so delicious is the use of those seasonal cherry tomatoes that pack a mighty punch of flavor when roasted.
Roasted Heirloom Tomato Compote
Yields 2 servings
- ½ pint of cherry tomatoes, cut in quarters
- ¼ red onion
- ½ sprig of rosemary
- 1 sprig of thyme
- 4 tbsp. avocado oil or extra virgin olive oil
- 2 tbsp. balsamic vinegar
- salt and pepper to taste
‘Tis the season for tomatoes, so be on the lookout for heirloom ones! (Thanks, Mom, for the homegrown tomatoes!) Otherwise, cherry tomatoes from your local store will be just as delicious. Roast the quartered cherry tomatoes for 15 minutes in a 375°F oven (or on the toast setting in a toaster oven), until slightly browned on edges. I prefer to roast the tomatoes as opposed to just sautéing them in a pan. Roasting preserves the composition of the tomatoes and dries them out just enough so that the tomatoes create more of a chunky compote instead of sauce. Plus the browned edges elevate the final flavor even more.
While the tomatoes roast, julienne the red onion and mince your herbs.
In a saucepan, heat your oil on high heat until almost smoking. (Tip: throw a droplet or two of water into the oil to test the heat. If the oil spits back at you, it’s ready!) Turn down the heat to medium-low and add your onions, herbs, a few small pinches of salt, and black pepper to the pan and sauté, stirring constantly to avoid burning.
As you slowly cook your onions, the sugars will begin to caramelize. In order to avoid burning the onions and keep that delicious “fond” (the brown buildup on the bottom of the pan), add a few tablespoons of water to deglaze the pan as needed. Don’t rush this step. The slower the onions cook, the more natural sugars are released. The process does take time but the end result will produce a sweeter, melt-in-your-mouth texture. When the onions are brown and soft (10 minutes), add the balsamic vinegar. Cook for 1 minute, then turn off the burner and set aside.
Once the tomatoes are roasted and the onions are caramelized, add the tomatoes and their juices to the sauté pan of onions. Turn the burner on low and cook for an additional 2-3 minutes. This last step will bring all of the components together and reduce the juices to create a thick, slightly syrupy consistency.
The compote is ready to serve! Our compote is served with fried eggs and homemade sourdough toast.