This simple, soulful Trinidadian breakfast of boiled tomato choka with boiled eggs and fried bake is hearty, healthy, and packed with nostalgic flavor.
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I made this delicious combo for Sunday Lunch, Week 29 – Check out that post here.
Sunday mornings in Mummy’s kitchen are some of my sweetest memories. One of my favorite breakfasts she lovingly made was this simple yet flavorful dish—boiled tomato choka (her very own creation) served with boiled eggs and fried bake. Today, I carry on this comforting tradition with my girls, and every bite brings back the joy, warmth, and love of those early mornings.
Watching my daughters break off a piece of hot, fluffy bake and dip it into the “boiled tomatoes” fills my heart. Their satisfaction reminds me why I cook—to feed their souls and tummies with love.
This version of tomato choka is not roasted like the traditional one. It’s gently boiled with just a few simple ingredients—tomatoes, onion, garlic, pepper—yet it delivers a bright, tangy punch that pairs perfectly with boiled eggs and fried bake. It’s a combination that’s so addicting, you’ll crave it long after the meal is done.
Whether you’re recreating your own Sunday morning memories or starting a new tradition, I urge you to try this humble but deeply satisfying meal. Your heart—and your family—will thank you.
Ingredients You Will Need
- Tomatoes – The base of the dish. Use ripe plum tomatoes for best flavor.
- Garlic – Grated or minced, it adds depth and subtle heat.
- Onion and thyme – Adds savory notes.
- Hot pepper – Optional, but recommended for a little kick.
- Olive oil – Just a touch to enrich the flavors.
- Salt and black pepper – Essential for balance and seasoning.
- Boiled eggs – Adds protein and makes it a complete breakfast.
- Fried bake or roti – The perfect vehicle for scooping up the tomato goodness.
Why You’ll Love This Recipe
- Quick and easy – Ready in 20 minutes with minimal prep.
- Nostalgic and comforting – A recipe rooted in Trini heritage and Sunday morning traditions.
- Family-friendly – Kids love scooping it up with bake or roti.
- Customizable – Add more pepper for heat or skip it altogether.
Health Benefits & Dietary Info
- Gluten-free (when served with gluten-free options like boiled ground provisions or gluten-free roti)
- High in antioxidants from tomatoes
- Low-fat and heart-healthy thanks to olive oil and boiled eggs
- Perfect for vegetarian diets (omit eggs for a vegan version)
Equipment You’ll Need
- Small saucepan with lid
- Knife and cutting board
- Grater or garlic press
- Wooden spoon
- Pan for boiling eggs
Tips for Success
- Use ripe tomatoes for the best flavor and sweetness. This recipe is perfect to use up the abundance of tomatoes from the garden at the end of summer.
- Simmer gently—don’t rush the tomatoes or they’ll taste raw.
- Adjust pepper to suit your spice preference.
Variations
- Add chopped chadon beni or cilantro for fresh, herbal flavor (use a little, as they as very strong).
- Add curried canned sardines or salmon on the side to make it a heartier meal.
- Use cherry tomatoes for a naturally sweeter version.
- Serve with boiled ground provisions for a hearty, vegan, vegetarian, gluten-free breakfast.
🍅 Ria’s Boiled Tomato Choka Recipe
Equipment
- Small saucepan with lid
- Knife and cutting board
- Grater or garlic press
- Wooden spoon
- Pot for boiling eggs
Ingredients
- 6 ripe plum tomatoes about 2 pounds, chopped
- 4 cloves garlic grated or sliced
- ½ onion chopped
- Hot pepper to taste (optional)
- 4 thyme sprigs
- 1 tbs extra virgin olive oil
- Salt and black pepper to taste
- 6 boiled eggs peeled
- Fried bake or roti for serving
Instructions
- Wash and chop the tomatoes and onion. Grate the garlic.
- In a small saucepan over medium heat, add chopped tomatoes, garlic, onion, hot pepper, thyme sprigs (if using) and extra virgin olive oil.
- Simmer for 20-30 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens slightly.
- Season to taste with salt and freshly ground black pepper.
- While the tomatoes are cooking, place eggs in a pot of water and boil for 10 mins. Drain, cool and peel. Set aside.
- Ladle the choka into bowls or plates and top each serving with a boiled egg cut into halves.
- Serve hot with fried bake, aloo puri or soft sada roti. Enjoy!
Notes
• Use ripe tomatoes for the best flavor and sweetness.
• Simmer gently—don’t rush the tomatoes or they’ll taste raw.
• Adjust pepper to suit your spice preference.
Nutrition
Did You Love This Recipe – Leave a Rating and Comment
If you tried and loved this Boiled Tomato Choka recipe, please take a moment to leave a ⭐⭐⭐⭐⭐ rating in the recipe card above. Your feedback means so much and helps others find and enjoy this recipe too! You can also watch how I prepare this dish in the Sunday Lunch No. 29 video.
A variation of this recipe–a traditional tomato choka – was featured in Week 25 of my 52 Weeks of Sunday Lunch series, alongside stewed chicken, geera chicken, stewed lentils and yellow rice.
👉 Click here to see the full menu and video for Sunday Lunch Week 25
Questions or Concerns—Write Me!
If you have any questions, concerns, issues, or suggestions about this recipe or any other recipes, please don’t hesitate to leave a comment below or reach out via email at [email protected]. I’d love to hear from you and am here to help make your cooking experience as enjoyable and successful as possible. Happy cooking!
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