Sundried Tomato Tapenade

the perfect poached egg brunch

 

 

 

 

Ingredients:

  • 2 cups cherry tomatoes
  • 1 cup sundried tomatoes
  • 1 tablespoon herbs de Provence
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tsp thyme
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1 tablespoon tahini

Procedure:

1) Blend all the ingredients to a chunky puree.

2) Simmer and warm the sauce in a saucepan for about 5 minutes.

3) Serve as a dip or with my Brunch Poached Eggs.