Why make this recipe
Poached Eggs with Roasted Tomatoes and Hummus is a delicious and healthy dish. It combines the richness of poached eggs with the sweetness of roasted tomatoes and the creaminess of hummus. This recipe is great for breakfast or brunch, and it’s packed with nutrients. Plus, it’s easy to make and full of flavor!
How to make Poached Eggs with Roasted Tomatoes and Hummus
Ingredients:
- 1 pound cherry tomatoes
- 4 tablespoons extra-virgin olive oil
- Kosher salt
- 1 tablespoon sweet white wine vinegar
- Black pepper
- 2 tablespoons freshly chopped basil
- 1/2 teaspoon Aleppo pepper or chile flakes
- 8 oz hummus
- 4 to 6 eggs
Directions:
- Preheat your oven to 400°F (200°C).
- In a baking dish, toss the cherry tomatoes with olive oil, a pinch of salt, and black pepper. Spread them out in one layer.
- Roast the tomatoes in the oven for about 20-25 minutes, or until they are blistered and soft.
- While the tomatoes are roasting, fill a pot with water and bring it to a gentle simmer. Add the sweet white wine vinegar.
- Crack the eggs into small bowls. Then, gently slide the eggs into the simmering water one at a time. Cook the eggs for about 3-4 minutes, or until the whites are set and the yolks are still runny.
- Drain the poached eggs on a paper towel.
- To serve, spread hummus on a plate, top with the roasted tomatoes, and place the poached eggs on top. Sprinkle with chopped basil and Aleppo pepper.
How to serve Poached Eggs with Roasted Tomatoes and Hummus
Serve this delicious dish warm. You can enjoy it on a plate or in a bowl. It goes well with some toasted bread or pita on the side.
How to store Poached Eggs with Roasted Tomatoes and Hummus
If you have leftovers, store them in an airtight container in the refrigerator. The tomatoes and hummus can be kept for up to 3 days. However, it’s best to poach the eggs fresh since they lose their texture when reheated.
Tips to make Poached Eggs with Roasted Tomatoes and Hummus
- Use fresh cherry tomatoes for the best flavor.
- If you’re not a fan of Aleppo pepper, regular red pepper flakes will work too.
- For extra flavor, you can add garlic or onion powder to the tomatoes before roasting.
Variation
You can customize this recipe by adding other vegetables, like spinach or kale, to the dish. You can also swap the hummus for other spreads, such as avocado or yogurt.
FAQs
1. Can I make this dish ahead of time?
It’s best to roast the tomatoes and prepare the hummus in advance. However, poached eggs are best made fresh for the best texture.
2. What can I serve with this dish?
This dish pairs well with toasted bread, pita, or a simple salad for a complete meal.
3. How do I know when the eggs are perfectly poached?
The eggs should have set whites and runny yolks. You can do a test by gently touching the egg; it should feel firm yet soft.
Poached Eggs with Roasted Tomatoes and Hummus
Ingredients
For the roasted tomatoes
- 1 pound cherry tomatoes Use fresh for the best flavor.
- 4 tablespoons extra-virgin olive oil
- Kosher salt To taste.
- 1 tablespoon sweet white wine vinegar
- Black pepper To taste.
- 2 tablespoons freshly chopped basil For garnish.
- 1/2 teaspoon Aleppo pepper or chile flakes For garnish.
For the eggs and hummus
- 8 oz hummus You can swap with avocado or yogurt.
- 4-6 pieces eggs Best poached fresh.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a baking dish, toss the cherry tomatoes with olive oil, a pinch of salt, and black pepper. Spread them out in one layer.
- Roast the tomatoes in the oven for about 20-25 minutes, or until they are blistered and soft.
Cooking Eggs
- While the tomatoes are roasting, fill a pot with water and bring it to a gentle simmer. Add the sweet white wine vinegar.
- Crack the eggs into small bowls. Then, gently slide the eggs into the simmering water one at a time. Cook the eggs for about 3-4 minutes, or until the whites are set and the yolks are still runny.
- Drain the poached eggs on a paper towel.
Serving
- To serve, spread hummus on a plate, top with the roasted tomatoes, and place the poached eggs on top. Sprinkle with chopped basil and Aleppo pepper.