Poached Eggs with Roasted Tomatoes: Easy Delight with Hummus
Delightful poached eggs served with roasted tomatoes and creamy hummus, perfect for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Baking, Poaching
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 2 cups cherry tomatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup hummus
- 2 slices whole grain bread
Instructions
- Preheat the oven to 400°F (200°C).
- On a baking sheet, toss cherry tomatoes with olive oil, salt, and pepper. Roast for 20 minutes.
- Meanwhile, bring a pot of water to simmer. Crack eggs into individual bowls and gently slide them into the water. Poach for 3-4 minutes.
- Toast the whole grain bread.
- Serve poached eggs on toast, topped with roasted tomatoes and a dollop of hummus.
Notes
- For softer yolks, poach for a shorter time.
- Serve with fresh herbs for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 300mg