Prep time 5 minutes
Cook time 60 minutes
Yield: Serves or Makes 1
Make the tomato jam: Heat 1 tablespoon oil in a pan over medium-high. Sauté onion until translucent. Add remaining ingredients except vinegar and stir, cooking about 3 minutes. Reduce heat to simmer and cook for 45 minutes, until water evaporates and jam thickens, stirring as needed. Adjust salt to taste. Remove from heat and stir in vinegar. Let cool. Store in an airtight container in the fridge for up to 1 week.
Assemble the toast: Spread tomato jam on the bread. Top with avocado, egg, herbs and spices to taste.