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