Romanesco with tomato frittata and poached egg

Chop the garlic cloves and the spring onions very finely. Blanch the tomatoes to remove the skin (or peel them with a peeler) and chop into small pieces, finely chopped.

Heat the oil in a frying pan and add the garlic and the spring onions, when it is poached add the tomato and a little salt. Stir well and let it fry for 20 to 30 minutes, moving it from time to time.

Clean and separate the romanesco into small saplings.

In a pan put water until it starts to boil, add salt, wait for it to boil again and add the romanesco that we will cook for 8 minutes (you can leave it for up to 10 minutes).

When the vegetables are to taste, drain well.

Assemble the dish by placing the tomato frittata on the base and the romanesco on top. Accompany with a poached egg.