Tuesday, 10 February 2015

Guacamole + Roasted Cherry Tomatoes + Soft-Boiled Eggs (on Toast!)

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I'd like to introduce to you your new favourite breakfast, lunch and dinner.
Because this guacamole, roasted cherry toms and soft-boiled egg on toast is exactly that.
One of those meals that transcends all the normal (and boring) boundaries of what exactly can be eaten for breakfast, lunch and dinner.
And, whilst I sit here eating peanut brittle (!!) and reminiscing about yesterday which was spent offline (even more !!!), I'm going to share my recipe for my favourite guacamole and my favourite soft-boiled eggs. Oh, and toast. And, roasted cherry toms. Aren't you lucky?

This deliciousness couldn't been more easy. First, pop cherry tomatoes to roast in the oven. Whilst they blister and become even more juicy, whip up the best way to eat avocado and soft-boil a few eggs. Once the tomatoes are out, grill up thick bread until crisp. Then, spread on the guac, pile on those cherry toms and burst open the egg. You'll soon be doing as I do - putting an egg on everything.

P.s. Whilst I was writing part of this post, I was listening to this video. I hope it benefits you, Insha Allah.

Step-by-step photos to follow, but first, the full written recipe:

Guacamole on Toast + Roasted Cherry Tomatoes + Soft-Boiled Eggs

Prep Time: About 15 minutes
Cook Time: About 36 minutes
Serves: 2 (with extra guacamole leftover to dip tortilla chips into)


For the Roasted Cherry Tomatoes
300 grams Cherry Tomatoes
Splash of Olive Oil
Splash of Balsamic Vinegar
Salt and Pepper, to toast

For the Guacamole
1 large, ripe Avocado
Juice of 1 Lime
2 teaspoons Extra-Virgin Olive Oil
1 juicy Garlic Clove, peeled and crushed (or finely chopped)
1 Jalapeno Chilli, finely chopped
2 Spring Onions (or ½ white onion), finely chopped
¼ teaspoon Ground Cumin
Plenty of Salt and Pepper, to taste
1 tablespoon Fresh Coriander, chopped

For the Toast
2 slices Bread (preferably thick and wholemeal)
2 large Eggs, at room temperature


Pre-heat the oven to 180 degrees of Gas Mark 4. Line an oven tray with foil.

Place the cherry tomatoes onto the tray and add the olive oil, balsamic vinegar, salt and pepper.
Toss around with your hands so that they’re well coated.

Roast for about 30 minutes or until the skins are just about to burst. This is the way I like them. If you prefer, you can leave them in longer until they begin to shrivel up.

Whilst the tomatoes roast, make the guacamole. Remove the skin and stone from the avocado and place the flesh into a bowl. Add the olive oil and lime juice. Mash with a fork until you get the consistency you like – I like it super smooth.

Then, add the garlic, jalapeno chilli, spring onion, ground cumin, fresh coriander salt and pepper. Mix.

And, taste! See if it needs more of any of the ingredients, and if so, adjust. Set aside.

Next, the soft-boiled eggs. Bring a pan of water to the boil. Once boiling, add in the eggs. Cover and turn the heat to medium. Set a timer for 6 minutes.
After 6 minutes, drain out the water and rinse the eggs under cold water.

In the meantime, place the bread slices under a grill or in a toaster. Toast until golden brown.

Spread the guacamole over the toast and top with the roasted cherry tomatoes. Peel the egg and slice roughly. Place it on top, season with salt and pepper, and dig in! Enjoy!

And now, photos!

A Simple List of Ingredients: 
1. Cherry Tomatoes
2. Olive Oil
3. Balsamic Vinegar
4. Salt and Pepper
5. Avocado
6. Lime
7. Extra-Virgin Olive Oil
8. Garlic
9. Jalapeno Chilli
10. Spring Onions
11. Ground Cumin
12. Fresh Coriander
13. Bread
14. Eggs

Bismillah, let's begin!

First, to roast the cherry tomatoes. Pre-heat the oven to Gas Mark 4 or 180C. Line a baking tray with foil (makes for easy clean up).

Tumble 300 grams Cherry Tomatoes onto the tray.

Drizzle them with a splash of Olive Oil.

Along with a splash of Balsamic Vinegar.

Season with Salt and Pepper, to taste.

Toss the cherry tomatoes until they're well coated.
Roast for about 30 minutes or until the skins are just about to burst. This is the way I like them. If you prefer, you can leave them in longer until they begin to shrivel up.

Whilst the tomatoes roast, time to whip up the guac!

First, mash up an avocado with fresh lime juice and olive oil.

So, grab a bowl.

Slice a large, ripe Avocado.

Remove the stone and skin.

Place the flesh into the bowl.

Take 1 Lime, and slice in half.

Squeeze out the juice.

Drizzle in 2 teaspoons Extra-Virgin Olive Oil.

Grab a fork and get mashing!

I like it really smooth but you can keep it as chunky as you want.

Next, time to flavour up that avocado.

Peel and finely chop (or crush) 1 juicy Garlic Clove.

Add it to the mashed avocado.

Grab 1 Jalapeno Chilli. You can add as much or as little as you like. I should have added less.

Give it a fine chop.

And, add it to the bowl.

Finally, for some onion goodness, 2 Spring Onions, finely chopped. If you like that whole raw onion thing, feel free to add 1/2 white onion, finely chopped.

Finally, add in:
1/4 teaspoon Ground Cumin
Plenty of Salt and Pepper (and I mean plenty. Those avocados are bland!)

Give it a stir.

And, a taste. Adjust the recipe to however you like it. 
P.s. This guacamole is perfect with anything. You don't have to put it on toast with eggs - serve simply with tortilla chips instead.

Next, soft-boil up some eggs. Take 2 large Eggsat room temperature.
Bring a pan of water to the boil. Once boiling, add in the eggs. Cover, and turn the heat to medium. Set a timer for 6 minutes. After 6 minutes, drain the eggs and rinse under cold water. For more info, see here.
P.s. If you prefer, you could replace the boiled egg with a fried, poached or scrambled one.

By now, the cherry tomatoes are done!

Time to get the toast on and get munching!

For this recipe, I recommend a good bread - preferably thick and wholemeal. The guacamole is wet so it's best to have a thicker slice of bread otherwise everything can get quite soggy.

Take 2 slices Bread.

Pop them into the toaster to toast up. Toast them a little more than usual so that they can hold up to the toppings.

Try not to burn them though!

Once toasted ..

.. gather everything and everyone together.

This is how I like to make it.

Spread a little guacamole over the toast.

Pile on the roasted cherry tomatoes.

Roasted cherry toms are the best. They will burst in your mouth as you eat them - heaven.

Peel the boiled egg.

And, break it over the the tomatoes.

You can't beat a good runny yolk.
A little extra salt and pepper.
And, dig in!

(Adapted from Rachel Phipps and Waitrose)

This Time One Year Ago:


This Time Two Years Ago:

Spicy Fish Pakoras

Keep me in your duas, please,


Spice Enthusiast


  1. I just love it ! :) Your posts with lots of pictures and delicious recipes make me feel oh so calm ! Keep on going, and I'll keep my fingers crossed for you :) you can also take a look on my blog, enjoy - Weronika from New York Muffin

  2. So organised how you make the effort by taking step by step pictures. Will deffo be trying this out soon as I have a few avocados in the fridge.

    1. Jazakillah khair! Yes, you should definitely try this recipe. It's really good! :)

  3. Glad you liked the recipe! And I'm so trying it with an egg next time!

    1. Thank you so much! P.s. I'm a huge fan of your blog - keep up the good work! :)


Related Posts Plugin for WordPress, Blogger...
© copyrights This Muslim Girl Bakes, All Rights Reserved. Branding & Blog Design by Sadaf F K.