Peppered Tomatoes and Leftover Greens on Toast – #VEGANBRUNCHRECIPE

This super easy brunch dish is guaranteed to please! It’s essentially, a posh tomatoes on toast ๐Ÿ˜‚ (yum!) perfect during lockdown for those peckish elevensies and it uses up last nightโ€™s leftover veggies! ๐ŸŒฑ

This recipe feeds between 2-4 people (depending on how hungry you are, how much bread you have and how much leftovers you have from the night before!) ๐ŸŒฑ



๐Ÿ‘‰๐Ÿผ Thick sliced whole meal/seeded bread ๐Ÿž (toasted)

๐Ÿ‘‰๐Ÿผ Leftover greens/veggies

๐Ÿ‘‰๐Ÿผ 6 medium sized tomatoes ๐Ÿ… (cut into slices)

๐Ÿ‘‰๐Ÿผ 1 red onion ๐Ÿง… (cut into slices)

๐Ÿ‘‰๐Ÿผ 8 smashed garlic cloves ๐Ÿง„ (no need to peel)

๐Ÿ‘‰๐Ÿผ 1/4 tsp black pepper

๐Ÿ‘‰๐Ÿผ 1/2 tsp white pepper

๐Ÿ‘‰๐Ÿผ 1/2 tsp salt

๐Ÿ‘‰๐Ÿผ 1/2 tsp dried oregano

๐Ÿ‘‰๐Ÿผ 1/4 cup of water

๐Ÿ‘‰๐Ÿผ Choice of cooking oil (I use coconut)

๐Ÿ‘‰๐Ÿผ Olive oil drizzle (optional)

๐Ÿ‘‰๐Ÿผ Fresh Coriander (optional)


  1. Slice tomatoes and onions and set aside.
  2. Smash 8 garlic cloves with the flat side of your knife (so the garlic breaks through the skin, no need to peel).
  3. Heat your pan (medium) and add your oil of choice.
  4. Sautรฉ onions and garlic for 2-3 minutes until starting to brown.
  5. Add tomatoes, pepper, salt and oregano, then mix.
  6. Add 1/4 cup of water, mix again and cover for 5 minutes.
  7. Remove the cover and allow to reduce until the excess liquid disappears.
  8. Transfer to a bowl and refry your greens in the same pan.
  9. Plate with toast and drizzle with olive oil and coriander to garnish.
  10. Gobble gobble ๐Ÿ˜‹

ENJOY! โœŒ๐Ÿผ

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