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 πŸ˜‚ (yum!) perfect during lockdown for those peckish elevensies and it uses up last night’s leftover veggies! 🌱

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!) 🌱



πŸ‘‰πŸΌ Thick sliced whole meal/seeded bread 🍞 (toasted)

πŸ‘‰πŸΌ Leftover greens/veggies

πŸ‘‰πŸΌ 6 medium sized tomatoes πŸ… (cut into slices)

πŸ‘‰πŸΌ 1 red onion πŸ§… (cut into slices)

πŸ‘‰πŸΌ 8 smashed garlic cloves πŸ§„ (no need to peel)

πŸ‘‰πŸΌ 1/4 tsp black pepper

πŸ‘‰πŸΌ 1/2 tsp white pepper

πŸ‘‰πŸΌ 1/2 tsp salt

πŸ‘‰πŸΌ 1/2 tsp dried oregano

πŸ‘‰πŸΌ 1/4 cup of water

πŸ‘‰πŸΌ Choice of cooking oil (I use coconut)

πŸ‘‰πŸΌ Olive oil drizzle (optional)

πŸ‘‰πŸΌ 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. SautΓ© 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 πŸ˜‹


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