Poached Eggs with Roasted Tomatoes and Hummus
A delicious and healthy dish combining poached eggs, roasted tomatoes, and hummus, perfect for breakfast or brunch.
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.
Notes
Serve warm with toasted bread or pita. Store leftovers in an airtight container in the fridge for up to 3 days. Eggs are best poached fresh.