Tomato, Egg and Sausage Puff Pastry Tartlets

Updated: May 21, 2019

Many, if not all, of my breakfast and brunch recipes are made using either left overs from the previous nights dinner, or very simple everyday ingredients such as viennas. I came up with this recipe after my aunt brought me some delicious sausages from my Charlie's meat market in Walvisbay. I must say they have the best deli meats in the country.

This recipe is very easy and quite versatile. You can replace the viennas with literally anything else such as boerewors, steak, leftover braaivleis, etc. You can add some of your favorite veggies such as mushrooms, spinach, finely chopped broccoli and so on. Grated cheese would be absolutely delicious in the egg mixture as well. You can also serve it with a side salad and make a complete meal out of it. Add a personal touch by using your favorite spice mix. Your family will be impressed.

This recipe makes 6 tartlets, so be sure to double the ingredients if you are making it for more people.

Please don't forget to tag me on my Instagram page if you do try this recipe. For now, happy cooking.


6 medium to large tomatoes

1 sheet puff pastry divided into 6 equal squares

4 large eggs

2-3 Viennas, cut into halves lengthwise and diced.

2 tbsp finely chopped green pepper

2 tbsp finely chopped onion

2 tbsp balsamic vinegar

1/4 cup blue cheese

2-3 tbsp olive oil

1/2 tsp paprika

Pinch of cumin

2 tbsp chopped basil or parsley

Salt and black pepper to taste


1. Preheat the oven to 180 degrees Celsius.

2. Cut off the tops of the tomatoes, and remove the flesh. You can save them for another recipe.

3. Place tomatoes in an oven safe dish and season insides with salt, pepper, balsamic vinegar and half of the olive oil. Bake them in the oven for 8-10 minutes until soft but still holding shape.

4. While the tomatoes are in the oven, fry onions and green peppers in the remaining oil and add viennas once onions are soft. Season with spices and fry for a further one minute. Place into a separate bowl and let it cool.

5. In a different bowl, crack in your eggs, the cooled vienna mix and herbs. Season with salt and black pepper. Mix together well with a fork.

6. In an oiled muffin pan, gently place the puff pastry into each each mold, followed by the cooled tomatoes. Be gentle as the tomatoes are quite soft at this point.

7. Use a 1/4 cup measuring cup to place the egg mixture into the tomatoes. Crumble blue cheese on top and bake in the oven for 25 minutes.

8. Remove from oven and let the tartlets cool down partially before serving. Enjoy.

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