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This isn’t your average toast. Or avocado toast. Sautéed tomato, garlic and onions are piled on top of crunchy, pan toasted bread.

Tomato Onion Avocado Toast

Is anyone else still obsessed with avocado toast? Clearly I am. I can eat it any time of the day, for breakfast, lunch, or dinner, it doesn’t matter. I am all in. The thing is, whenever I eat today’s recipe, I don’t think of it as an avocado toast recipe. I see it as a tomato toast recipe that also happens to have avocado.

In my house, there’s always a big debate on the proper way to toast bread. Do you use the toaster? A fry pan? Mayonnaise or butter? This all came about because I decided one day to serve my avocado toast on bread that I had toasted on the stove in olive oil. My life pretty much changed that day, and since then, I’ve been trying to convert my husband. It’s like a toast cult. While I don’t prepare my plain toast the same way, I definitely prepare it this way 9/10 times when there’s going to be a topping put on it. There’s a more even crunch throughout the slice, and it doesn’t get soggy as quickly as it does with butter or mayo.

The past couple of weeks, whenever I was hungry but uninspired to make an actual meal, I typically made this tomato onion avocado toast for a light but satisfying meal. I prefer to enjoy this tomato-onion avocado toast on slices of baguette from a local bakery, but if you’re looking for something a little more substantial it’s also quite good on toasted quinoa bread alongside a poached egg just for a more complete plate.

Since we all know I am semi-addicted to spice, the tomato mixture is seasoned with a sprinkling of red pepper flakes for good measure. If you don’t want to enjoy spicy tomato toast, omit the red pepper flakes and season the mixture with salt and pepper, alongside some additional parsley or thyme.