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This vibrant Mediterranean breakfast combines perfectly poached eggs with sweet roasted tomatoes, all nestled on a bed of creamy hummus. The dish delivers a beautiful balance of flavors and textures while providing a protein-packed start to your day or a satisfying light meal anytime.
I first made this dish when hosting a weekend brunch for friends, and it has since become my go-to impressive meal that's deceptively simple to prepare. The combination of creamy hummus with juicy roasted tomatoes creates the perfect bed for those runny yolk eggs.
Ingredients
- Cherry tomatoes: Small sweet varieties that burst and caramelize beautifully in the oven
- Extra virgin olive oil: Use a good quality oil as the flavor really shines in this dish
- Kosher salt: Enhances the natural sweetness of the tomatoes
- Sweet white wine vinegar: Adds brightness and balances the richness
- Black pepper: Freshly cracked provides the best flavor
- Fresh basil: Its aromatic quality complements the tomatoes perfectly
- Aleppo pepper or chile flakes: Adds gentle heat with fruity undertones
- Hummus: Store bought works well but homemade elevates the dish
- Eggs: The fresher the better for poaching
- Pita: Choose whole wheat for extra nutrition or traditional for authenticity
Step-by-Step Instructions
- Roast the tomatoes:
- Preheat your oven to 425°F. Toss cherry tomatoes with olive oil and salt on a quarter sheet pan. The key is not crowding the pan so they roast rather than steam. Cover loosely with foil to contain the juices that will burst forth during cooking.
- Create caramelization:
- Bake the tomatoes for 18 to 20 minutes until they become soft and begin to split open. Then remove the foil and broil for 2 to 3 minutes to create those irresistible charred spots that add complexity and depth of flavor.
- Season the tomatoes:
- Transfer the roasted tomatoes along with all their precious juices to a bowl. Add the remaining olive oil, vinegar, black pepper, fresh basil, and Aleppo pepper or chile flakes. Gently mix everything together, allowing the warm tomatoes to absorb all those flavors.
- Prepare the base:
- Spread the hummus on a serving platter in a circular motion, creating a well in the center. This technique not only looks beautiful but also creates the perfect cradle for holding the tomatoes and their flavorful juices.
- Poach the eggs:
- Bring a medium pot of water to a boil. Using a mesh strainer to remove watery egg white parts ensures cleaner poached eggs. Create a gentle vortex in the water before sliding in your eggs. The spinning motion helps the whites wrap around the yolk for that perfect poached shape.
- Assemble the dish:
- Place the roasted tomato mixture in the well of hummus, then top with your beautifully poached eggs. The warm eggs will cause the yolks to run slightly when cut into, creating a rich sauce that ties everything together.
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The Aleppo pepper is my secret weapon in this recipe. I discovered it years ago at a specialty spice shop and have never looked back. Its fruity, moderate heat adds dimension without overwhelming the dish like regular red pepper flakes sometimes can.
The Perfect Poached Egg Technique
Poaching eggs frightens many home cooks, but the mesh strainer method changed everything for me. The key is straining away the loose egg whites before poaching, which prevents those wispy tendrils that make for messy poached eggs. Adding a splash of vinegar to the poaching water helps the proteins coagulate more quickly, resulting in a more cohesive egg.
Hummus Variations
While store-bought hummus works perfectly fine, making your own opens up endless possibilities. Try adding roasted red peppers, sun-dried tomatoes, or fresh herbs to your hummus base. For a creamier texture, remove the skins from your chickpeas before blending. Just a few minutes of additional prep creates a silky-smooth hummus that elevates the entire dish.
Serving Suggestions
This versatile dish works beautifully across mealtimes. For breakfast, serve it alongside fresh fruit. For lunch or dinner, add a simple green salad dressed with lemon juice and olive oil. If serving for a crowd, consider setting up a build-your-own station with the hummus base, roasted tomatoes, and poached eggs prepared to order. Additional toppings like crumbled feta, chopped olives, or toasted pine nuts allow guests to customize their plates.
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This dish brings everyone to the table with its vibrant flavors and customizable elements, making it a true crowd-pleaser.
Frequently Asked Questions
- → How do I prevent my poached eggs from spreading in the water?
Use the mesh strainer method mentioned in the instructions to remove watery egg white parts before poaching. Creating a gentle vortex in barely simmering water helps the egg whites wrap around the yolk. Fresh eggs also hold together better when poaching.
- → Can I make the roasted tomatoes ahead of time?
Yes! The roasted tomatoes can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently before assembling the dish with hummus and freshly poached eggs.
- → What can I substitute for Aleppo pepper?
If you can't find Aleppo pepper, use a mixture of sweet paprika and a pinch of cayenne pepper, or red pepper flakes as mentioned in the recipe. Smoked paprika would also add a nice flavor dimension.
- → Is homemade hummus better for this dish than store-bought?
While homemade hummus offers fresher flavor and texture control, a good quality store-bought hummus works perfectly well. Consider warming the hummus slightly before serving to enhance its creaminess and flavor.
- → How can I make this dish dairy-free?
Good news - this dish is naturally dairy-free! The creaminess comes from the hummus and egg yolks rather than any dairy products. Just ensure your store-bought hummus doesn't contain any dairy additives if that's a concern.
- → What's the best way to reheat pita bread?
For the best texture, lightly sprinkle pita bread with water and warm in a 350°F oven for 5-7 minutes, or warm in a dry skillet over medium heat for 30 seconds per side until soft and pliable.