Confit tomatoes with poached eggs

To confit is to cook an ingredient submerged in oil over low heat. This slowly caramelises and softens food. Once cooked, it is kept in the oil as a way of preservation.

Confit tomatoes with poached eggs

Serves 4-6

Ingredients

For the confit tomatoes:

700g vine tomatoes
4 cloves garlic, sliced
5 sprigs thyme
1 sprig rosemary
1 tsp chilli flakes
1½ cups olive oil or olive oil blend

2 tubs (200g each) labneh or cottage cheese
4 eggs, poached
Chilli oil, to drizzle
Salad greens of choice (we used petite herbs)
4 naans, toasted and halved

Method

Preheat the oven to 180ºC.
Place the tomatoes, garlic, herbs and chilli flakes in a small, deep roasting dish. Pour over olive oil, submerging the tomatoes completely.
Cover with foil and roast for1 hour, or until softened and tomato skins start splitting.
Decant contents of the dish into a sealable jar, covering with the infused oil. Cool.
To store, keep the jar in the fridge for up to 1 month. Ensure the contents are always submerged to prevent bacteria growth. Use the infused oil for drizzling and cooking.
To serve, lather labneh onto four serving plates and top each with a poached egg.
Add a few spoons of warm confit tomatoes to each plate and finish with a drizzle of chilli oil and greens.
Serve bowls with toasted naan on the side.