Poached Eggs with Tomatoes (Print Version)
# Ingredients:
→ Produce
01 -
1 pound cherry tomatoes
02 -
2 tablespoons freshly chopped basil
→ Pantry
03 -
4 tablespoons extra-virgin olive oil
04 -
Kosher salt
05 -
1 tablespoon sweet white wine vinegar
06 -
Black pepper
07 -
1/2 teaspoon Aleppo pepper or chile flakes
08 -
8 oz hummus
09 -
Pita, for serving
→ Refrigerated
10 -
4 to 6 eggs
# Instructions:
01 -
Heat the oven to 425°F (220°C).
02 -
On a quarter sheet pan, combine cherry tomatoes with 2 tablespoons olive oil and a pinch of salt. Toss until evenly coated.
03 -
Loosely cover the pan with aluminum foil to contain the tomato juices. Bake for 18-20 minutes until tomatoes begin to burst.
04 -
Remove the foil and switch to broil setting. Broil for 2-3 minutes until tomatoes develop light char marks in spots.
05 -
Transfer roasted tomatoes and their juices to a bowl. Add remaining 2 tablespoons olive oil, vinegar, freshly cracked black pepper, basil, and Aleppo pepper or chile flakes. Gently mix to combine.
06 -
Spread hummus on a serving platter, creating a well in the center. Spoon the roasted tomato mixture into the well.
07 -
Bring a medium pot of water to a boil. Crack eggs over a mesh strainer to remove watery white portions. Create a water vortex with a spoon, then gently lower eggs into the swirling water. Reduce heat to low and cook for 1-2 minutes until whites are opaque but yolks remain soft. Remove with a slotted spoon.
08 -
Place poached eggs atop the tomato mixture. Serve immediately with warm pita on the side.
# Notes:
01 -
For perfectly poached eggs, ensure water is gently simmering rather than vigorously boiling.
02 -
You can prepare the roasted tomatoes up to a day ahead and reheat gently before serving.