Breakfast rye panzanella

Ingredients

• 2 tbs red wine vinegar
• 2 tsp caraway seeds, toasted
• 1 red onion, thinly sliced
• 1 small garlic clove, crushed
• 1/3 cup (80ml) extra virgin olive oil
• 4 slices stale rye bread, toasted, torn
• 6 heirloom tomatoes, sliced
• 1 bunch radishes, thinly sliced, leaves washed and reserved
• 1/2 bunch basil, leaves picked, torn
• 2 tbs capers in vinegar, drained
• 4 fried eggs, to serv

Description

• 1.

  Place vinegar, caraway and onion in a bowl with a pinch of salt. Set aside for 15 minutes to pickle slightly.

• 2.

  Remove onion and set aside. Add garlic and oil to pickling mixture and whisk to combine. Toss bread with half the dressing. Toss tomato, radish, leaves, basil, capers and onion in a bowl. Add bread. Drizzle with remaining dressing. Divide among serving bowls and serve with fried eggs.