10 minutes
Cook Time
10 minutes
Cooking Level


  • 12 oz Pure Flavor® Mini San Marzano Tomatoes
  • ¾ cup cured chorizo sausage or salami, minced into very fine cubes
  • 6 eggs
  • 3 oz grated parmesan cheese
  • ¾ small red onion, finely diced
  • 12 slices sourdough bread
  • 3 tbsp garlic powder
  • 6 tbsp olive oil
  • Salt and pepper for seasoning


Step 1

Mince half the tomatoes into fine cubes and mix with red onion. Set aside.

Step 2

Slice remaining tomatoes in half, brush with olive oil and season with salt, garlic powder and pepper. Roast in oven at 375 degrees on a foil-lined baking sheet until you can press with ease. When softened, press with a fork and mix until a paste-like consistency appears.

Step 3

Spread tomato paste mixture onto slices of bread. Toast in oven for 3-5 minutes or until golden brown. Remove and set aside.

Step 4

In a pan on medium heat, heat chorizo sausage and toss for about 5 minutes.

Step 5

Crack eggs into chorizo pan and cook, fluffing with spatula and periodically taking the pan off heat until eggs are scrambled — about 2-3 minutes.

Step 6

Place chorizo and egg mixture over tomato toast, top with tomato and red onion mixture, and parmesan cheese.

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