Poached Eggs with Roasted Tomatoes and Hummus – Carolina Gelen

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Poached eggs served with roasted tomatoes and hummus on a plate
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why make this recipe

Poached Eggs with Roasted Tomatoes and Hummus is a delicious and healthy meal perfect for breakfast, brunch, or any time of the day. It combines the richness of poached eggs with the sweet, savory flavor of roasted tomatoes. Adding hummus not only gives it a creamy texture but also boosts the protein content, making it satisfying and nutritious. This dish is simple to prepare and looks beautiful on the plate, ensuring it will impress anyone you serve it to.

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

  1. Preheat the oven to 400°F (200°C).
  2. In a baking dish, toss the cherry tomatoes with 2 tablespoons of olive oil, and season with kosher salt and black pepper.
  3. Roast the tomatoes in the oven for about 20-25 minutes, or until they are soft and starting to burst.
  4. In a small bowl, mix together the white wine vinegar, Aleppo pepper, and the remaining olive oil. Set aside.
  5. While the tomatoes roast, bring a pot of water to a gentle simmer. Crack the eggs into small bowls or ramekins.
  6. Use a spoon to create a gentle whirlpool in the pot and carefully slide the eggs into the water. Poach the eggs for about 3-4 minutes for soft yolks.
  7. To serve, spread hummus on plates, top with the roasted tomatoes, place the poached eggs on top, and drizzle with the vinegar mixture. Garnish with chopped basil.

how to serve Poached Eggs with Roasted Tomatoes and Hummus

This dish is best served warm. Place a generous scoop of hummus on the plate, add the roasted tomatoes, gently top with a poached egg, and finish with a drizzle of the vinegar mixture. You can serve it with crusty bread or pita on the side for a complete meal.

how to store Poached Eggs with Roasted Tomatoes and Hummus

To store leftovers, keep the components separate. Place the roasted tomatoes and hummus in airtight containers in the fridge for up to 3 days. Poached eggs are best eaten fresh, but if you have leftovers, store them in a bowl of water to keep them moist. Reheat gently before serving.

tips to make Poached Eggs with Roasted Tomatoes and Hummus

  • Use fresh cherry tomatoes for the best flavor.
  • If you prefer firmer yolks, poach the eggs a little longer.
  • You can use store-bought hummus, but making your own adds extra flavor.
  • Adjust the seasoning to your taste by adding more herbs or spices.

variation

You can customize this recipe by adding ingredients like spinach, feta cheese, or avocado. You can also swap hummus for a yogurt-based dip for a different flavor profile.

FAQs

Can I make this recipe ahead of time?
Yes, you can prepare the roasted tomatoes and hummus in advance. Just poach the eggs fresh when you’re ready to serve.

What can I use instead of Aleppo pepper?
If you can’t find Aleppo pepper, you can use regular chili flakes or omit it for a milder flavor.

Is this recipe suitable for vegetarians?
Yes, Poached Eggs with Roasted Tomatoes and Hummus is a vegetarian recipe, as it includes no meat.

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Poached Eggs with Roasted Tomatoes and Hummus - Carolina Gelen

Poached Eggs with Roasted Tomatoes and Hummus

Print Recipe

A delicious and healthy meal perfect for breakfast or brunch, featuring poached eggs, roasted tomatoes, and hummus.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

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 the oven to 400°F (200°C).
  2. Toss the cherry tomatoes with 2 tablespoons of olive oil, and season with kosher salt and black pepper.
  3. Roast the tomatoes in the oven for about 20-25 minutes, or until soft and starting to burst.
  4. Mix together the white wine vinegar, Aleppo pepper, and the remaining olive oil in a small bowl. Set aside.
  5. Bring a pot of water to a gentle simmer and crack the eggs into small bowls.
  6. Create a gentle whirlpool in the pot and carefully slide the eggs into the water. Poach for about 3-4 minutes for soft yolks.
  7. Spread hummus on plates, top with roasted tomatoes, place the poached eggs on top, and drizzle with the vinegar mixture. Garnish with chopped basil.

Notes

This dish is best served warm with crusty bread or pita on the side. Use fresh cherry tomatoes for the best flavor and adjust seasoning to taste.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Poaching, Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 2g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 15g
  • Cholesterol: 270mg

Keywords: poached eggs, roasted tomatoes, hummus, healthy breakfast, vegetarian dish

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