NZ Woman's Weekly

Retro recipe: Pompie

I found this recipe in one of my mother’s old cooking books. I’m sure it is dated, but I can’t find any information to back that up. It has become my favourite lunch dish, served with a fried egg on top, but it also goes well as a side dish with steak or sausages.

  • 100g bacon, rind and fat removed
  • 1 onion
  • 1 tbsp parsley, finely chopped
  • ½ tsp thyme
  • 1½ cups breadcrumbs
  • 4 large tomatoes
  • Salt and pepper
  • Pinch of sugar
  • 2 tbsp butter

Chop the bacon and the onion very finely, or put both in a food processor. Add the herbs and breadcrumbs, mixing together with your hands. Grease a shallow pie dish of about 20 to 25cm and spread half the mixture on the bottom. Slice the tomatoes and layer over the top, finishing with a sprinkle of salt and pepper and a generous pinch of sugar. Cover with the rest of the mixture, pat it down and dot butter all over the top.

Cook in a 200ºC oven for 25 minutes or until crisp. Serve as lunch or breakfast.

Irene van Dyk

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