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Poached Eggs with Roasted Tomatoes and Hummus

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A flavorful breakfast dish featuring poached eggs, roasted cherry tomatoes, and creamy hummus.

Ingredients

Scale
  • 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

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Prepare the cherry tomatoes in a large mixing bowl with 2 tablespoons of olive oil, kosher salt, black pepper, and vinegar.
  3. Roast the tomatoes for about 20-25 minutes until blistered.
  4. Start poaching the eggs in a medium saucepan filled with water and a splash of vinegar.
  5. Crack the eggs into a small bowl and gently slide them into the simmering water.
  6. Cook the eggs for about 4 minutes or to your preferred doneness.
  7. Check on the tomatoes for perfect roasting.
  8. Prepare the hummus on plates or a serving platter.
  9. Remove the eggs from the water and pat dry with a paper towel.
  10. Assemble the dish by placing eggs on hummus and spooning roasted tomatoes around them. Sprinkle with basil and Aleppo pepper.

Notes

Optional: Add crusty bread for dipping and adjust seasoning to taste.

Nutrition

Keywords: poached eggs, roasted tomatoes, breakfast, hummus, vegetarian brunch

Find it online: https://flavorsbyclara.com/high-protein-poached-eggs-roasted-tomatoes-hummus/