Step 1

Prepare the tomatoes by placing them in a small baking tray with salt, pepper, sumac (optional), and a little oil.

Step 2

Bake in the over at 400ºF/200ºC for 10 mins.

Step 3

Once ready, remove the tomatoes from the oven and reduce the temperature to 350ºF/180ºC. You can optionally peel the tomatoes after baking for softer pieces in the tortilla quiche.

Step 4

Meanwhile, as the tomatoes bake, finely chop the parsley and chili.

Step 5

Place the tortilla in a parchment-lined oven-safe round tart pan (around 8-inches wide).

Step 6

Break the eggs directly into the tortilla, then add the baked eggs, parsley, feta, chili, and spices of choice (I used a little more sumac).

Step 7

Bake in the oven at 350ºF/180ºC for 10 minutes (for slightly runny eggs) - or up to 13-15 minutes for set eggs.The eggs will look runnier than they are because of the oils and juices from the baked tomatoes too.

Step 8

Once baked, allow the tortilla quiche to rest for ten minutes before slicing and serving.

Step 9

I'd aim to eat this within the same day, if possible. Unless you plan to scramble the eggs into a thicker quiche filling (method in notes above), the leftovers can be covered and refrigerated for between 2-3 days.