Poached Eggs with Roasted Tomatoes and Hummus

Poached Eggs with Roasted Tomatoes and Hummus have become a staple in our weekend brunch rotation, and honestly, even sneak their way into weekday breakfasts sometimes. There’s something undeniably satisfying about the creamy poached egg yolk mingling with the sweet roasted tomatoes and the savory, nutty hummus. The first time I made this, my family was a bit skeptical – hummus for breakfast? But after one bite, the skepticism melted away faster than butter on a hot pan. My youngest declared it “the best breakfast ever,” and my partner, always on the lookout for healthy and delicious options, was instantly hooked. It’s vibrant, flavorful, surprisingly easy to make, and packs a nutritional punch that keeps us energized all morning. This recipe is not just a meal; it’s an experience – a delightful symphony of textures and tastes that brightens up any day.

Ingredients

• Large Eggs (4): Fresh, high-quality eggs are key for poaching. They should be cold for the best shape and less spreading.
• Cherry Tomatoes (500g): Choose ripe and sweet cherry or grape tomatoes. They roast beautifully and burst with flavor.
• Hummus (200g): Store-bought or homemade hummus works perfectly. Opt for a classic flavor or experiment with roasted red pepper or garlic hummus for a twist.
• Olive Oil (2 tablespoons): Extra virgin olive oil is preferred for its flavor and health benefits, used for roasting the tomatoes.
• Lemon Juice (1 tablespoon): Freshly squeezed lemon juice adds brightness to the roasted tomatoes and balances the richness of the hummus and eggs.
• Garlic Cloves (2 cloves): Fresh garlic, minced or finely chopped, enhances the savory notes of the roasted tomatoes.
• Dried Oregano (1 teaspoon): Adds a Mediterranean aroma and flavor to the tomatoes.
• Red Pepper Flakes (1/2 teaspoon – optional): For a touch of heat, red pepper flakes elevate the roasted tomatoes. Adjust to your spice preference.
• Salt and Black Pepper: To taste. Essential seasonings to enhance all the flavors in the dish.
• Fresh Parsley or Cilantro (for garnish): Chopped fresh herbs add a pop of color and freshness to the finished dish.
• Crusty Bread or Pita Bread (for serving): Toasted or warmed bread is perfect for scooping up the delicious components of this dish.

Instructions

1. Preheat Your Oven and Prepare Tomatoes: Start by preheating your oven to 400°F (200°C). This high temperature is ideal for roasting tomatoes quickly and getting them nicely caramelized and bursting with flavor. While the oven is heating up, wash your cherry tomatoes thoroughly. Pat them dry with a clean kitchen towel or paper towel. Drying the tomatoes helps them roast instead of steam in the oven. In a medium-sized bowl, combine the dried cherry tomatoes, olive oil, minced garlic, dried oregano, red pepper flakes (if using), lemon juice, salt, and black pepper. Toss everything together well to ensure the tomatoes are evenly coated with the oil and spices. This step is crucial for infusing the tomatoes with flavor as they roast.
2. Roast the Tomatoes: Spread the seasoned cherry tomatoes in a single layer on a baking sheet. Using a baking sheet ensures even roasting and prevents overcrowding, which can lead to steaming instead of roasting. Roast in the preheated oven for 20-25 minutes, or until the tomatoes are softened, slightly wrinkled, and have started to burst. You’ll know they’re ready when their skins begin to blister and they release their juices. Keep an eye on them as ovens can vary. The roasting time might need slight adjustments depending on your oven and the size of your tomatoes. Once roasted, remove the baking sheet from the oven and set aside to cool slightly. The aroma of roasting tomatoes and garlic filling your kitchen is truly wonderful!
3. Prepare the Poaching Liquid: While the tomatoes are roasting, prepare your poaching liquid. Fill a deep skillet or saucepan with about 3-4 inches of water. Add a splash of vinegar (white vinegar or apple cider vinegar works well, about 1 tablespoon) and a pinch of salt to the water. The vinegar helps the egg whites coagulate faster, resulting in a neater poached egg. Bring the water to a gentle simmer over medium heat. It’s important to maintain a simmer, not a rolling boil, as a vigorous boil will break apart the delicate eggs. You should see small bubbles gently rising to the surface.
4. Poach the Eggs: Crack each egg into a separate small ramekin or bowl. This makes it easier to gently slide each egg into the simmering water and avoids dropping shell fragments into the poaching liquid. Once the water is simmering gently, use a spoon to create a gentle whirlpool in the center of the water. This swirling motion helps the egg white wrap around the yolk as it cooks, creating a more rounded and compact poached egg. Carefully and gently slide one egg at a time into the center of the whirlpool. Poach the eggs for 3-4 minutes for a runny yolk, or slightly longer for a firmer yolk. The exact poaching time will depend on your preference and the size of your eggs. For a perfectly runny yolk, aim for around 3 minutes. The egg white should be set, but the yolk should still be liquid.
5. Remove and Drain the Poached Eggs: After poaching for the desired time, gently remove the poached eggs from the water using a slotted spoon. Let any excess water drain off. You can gently pat them dry with a paper towel if needed, being careful not to break the delicate yolk. If you are poaching eggs in batches, you can keep the poached eggs warm by placing them in a bowl of warm water until ready to serve.
6. Assemble and Serve: To assemble your dish, spread a generous layer of hummus on each plate or bowl. You can swirl the hummus for a more visually appealing presentation. Top the hummus with a portion of the roasted tomatoes, distributing them evenly. Carefully place a poached egg on top of the roasted tomatoes and hummus. Garnish with fresh parsley or cilantro for a pop of color and fresh flavor. A sprinkle of extra red pepper flakes or a drizzle of olive oil can also be added at this stage if desired. Serve immediately with toasted crusty bread or warm pita bread for dipping and scooping up all the delicious components. Enjoy the delightful combination of flavors and textures!

Nutrition Facts

(Per serving, based on 4 servings, approximate values)

• Serving Size: 1 serving
• Calories: Approximately 350-400 kcal
• Protein: 15-18g
• Fat: 20-25g
  • Healthy Fats: Rich in monounsaturated and polyunsaturated fats from olive oil, hummus, and eggs.
• Carbohydrates: 25-30g
• Fiber: 7-9g
• Iron: Good source of iron, especially from the eggs and hummus.
• Vitamins: Contains Vitamin C (from tomatoes), Vitamin K, and B vitamins (from eggs and hummus).

Note: Nutritional values can vary based on specific ingredients used and portion sizes. This is an estimate.

Preparation Time

• Prep Time: 15 minutes (includes washing and chopping vegetables, preparing poaching liquid)
• Cook Time: 25 minutes (roasting tomatoes and poaching eggs)
• Total Time: 40 minutes (from start to finish)

Description: This recipe is relatively quick to prepare, making it ideal for a satisfying breakfast, brunch, or light lunch. The roasting of tomatoes takes the longest, but it’s mostly hands-off time while they are in the oven. Poaching the eggs is quick and easy once the water is simmering. Overall, a flavorful and nutritious meal ready in under 40 minutes.

How to Serve

This versatile dish can be served in various ways to suit different occasions and preferences. Here are some serving suggestions:

• Classic Breakfast or Brunch:
  • Serve immediately after preparing while the eggs are still warm and runny.
  • Pair with a side of toasted crusty bread, sourdough, or whole-wheat toast for dipping and scooping.
  • Offer a selection of hot sauces or chili oils on the side for those who prefer extra spice.
  • Serve with a side of fresh fruit salad or a green salad for a more balanced meal.
• Light Lunch or Dinner:
  • For a light lunch, serve a smaller portion with a side of mixed greens dressed with a lemon vinaigrette.
  • As a light dinner, accompany it with a larger side salad and perhaps a small bowl of soup.
  • Consider serving it on top of a bed of quinoa or couscous for a heartier meal.
• Mediterranean Mezze Platter:
  • Include Poached Eggs with Roasted Tomatoes and Hummus as part of a larger Mediterranean mezze platter.
  • Surround it with other mezze items like olives, feta cheese, cucumber slices, stuffed grape leaves, and pita bread.
  • This makes a great sharing platter for gatherings and parties.
• Elevated Presentation:
  • For a more elegant presentation, serve individual portions in shallow bowls or ramekins.
  • Garnish generously with fresh herbs, a drizzle of high-quality olive oil, and a sprinkle of flaky sea salt.
  • Consider adding a sprinkle of toasted sesame seeds or pine nuts for extra texture and flavor.
• Bread Options:
  • Toasted crusty bread (baguette, ciabatta)
  • Warm pita bread or naan bread
  • English muffins or bagels (toasted)
  • Gluten-free toast or crackers for dietary preferences.

Additional Tips for Perfect Poached Eggs with Roasted Tomatoes and Hummus

1. Use Fresh, Cold Eggs for Poaching: Fresh eggs, especially when cold directly from the refrigerator, hold their shape better when poached. The egg whites are firmer and less likely to spread out in the water.
2. Perfectly Poached Eggs Every Time: Add a tablespoon of vinegar (white or apple cider) to the poaching water. Vinegar helps the egg whites coagulate faster and results in a more compact and beautifully shaped poached egg. Don’t over-poach! 3-4 minutes is usually perfect for a runny yolk.
3. Don’t Overcrowd the Baking Sheet: When roasting the tomatoes, ensure they are spread in a single layer on the baking sheet. Overcrowding will cause them to steam instead of roast, resulting in less flavorful and soggy tomatoes. Use two baking sheets if necessary to ensure proper spacing.
4. Roast Tomatoes Until Bursting: Roast the tomatoes until they are softened, slightly wrinkled, and have started to burst. This intensifies their sweetness and flavor. The skins should be slightly blistered and caramelized for the best taste.
5. Warm the Hummus Slightly (Optional): If you prefer, you can gently warm the hummus before spreading it on the plate. This can enhance its creamy texture and flavor, especially if using cold store-bought hummus. Microwave for a few seconds or gently warm in a saucepan.
6. Season Generously: Don’t be shy with seasoning! Salt and pepper are crucial for bringing out the flavors of both the roasted tomatoes and the poached eggs. Taste and adjust seasoning at each stage of the cooking process.
7. Customize Your Hummus: Feel free to experiment with different flavors of hummus. Roasted red pepper hummus, garlic hummus, or even spicy harissa hummus can add a unique twist to the dish. Homemade hummus is always a great option for maximum flavor and control over ingredients.
8. Make Ahead Components: You can roast the tomatoes ahead of time and store them in the refrigerator for up to 2-3 days. Reheat them gently before serving. Hummus can also be made or bought in advance. Poached eggs are best made fresh just before serving, but you can poach them a little ahead and keep them warm in a bowl of warm water for a short period (10-15 minutes).

FAQ – Frequently Asked Questions about Poached Eggs with Roasted Tomatoes and Hummus

Q1: Can I use different types of tomatoes for roasting?

A: Absolutely! While cherry or grape tomatoes are recommended for their sweetness and quick roasting time, you can also use other types of tomatoes. Roma tomatoes (cut into wedges) or even larger beefsteak tomatoes (chopped into chunks) will work. Roasting time may need to be adjusted depending on the size and type of tomato. Just ensure they are ripe and flavorful.

Q2: Can I make this recipe vegan?

A: The poached eggs are the only non-vegan component of this recipe. To make it vegan, you can easily omit the poached eggs. The roasted tomatoes and hummus are delicious on their own or served with toasted bread or pita. You could also consider vegan egg substitutes that scramble or poach, though the texture will differ from a traditional poached egg.

Q3: How do I store leftover roasted tomatoes?

A: Leftover roasted tomatoes can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat them gently in a pan or microwave before serving. They are delicious added to pasta dishes, salads, or as a side dish to other meals.

Q4: Can I use pre-made hummus from the store?

A: Yes, using pre-made hummus is perfectly fine and convenient for this recipe. Choose a good quality hummus that you enjoy the flavor of. Classic hummus is a great choice, but feel free to experiment with different flavors like roasted red pepper, garlic, or spinach and artichoke hummus.

Q5: What if I don’t have oregano? Can I use another herb?

A: If you don’t have dried oregano, you can substitute it with other dried herbs like thyme, basil, or Italian seasoning. Fresh herbs like basil or parsley can also be added after roasting for a fresh flavor boost. Oregano provides a classic Mediterranean flavor, but other herbs will still complement the tomatoes nicely.

Q6: How can I prevent my poached eggs from spreading too much in the water?

A: Several factors help prevent poached eggs from spreading. Use fresh, cold eggs. Add vinegar to the poaching water. Create a gentle whirlpool in the water before adding the egg. Don’t overcrowd the pan – poach eggs in batches if necessary. Maintain a gentle simmer, not a rolling boil.

Q7: Can I make this recipe ahead of time for a brunch party?

A: While poached eggs are best served fresh, you can prepare some components ahead of time. Roast the tomatoes a day ahead and store them in the refrigerator. You can also prepare the hummus in advance. Just before serving your brunch, poach the eggs fresh and assemble the dish. This will save you time on the morning of your party.

Q8: What are some variations I can try with this recipe?

A: There are many ways to customize this recipe! Try adding crumbled feta cheese or goat cheese on top of the roasted tomatoes for extra flavor. Sprinkle some toasted pine nuts or sesame seeds for added crunch. Add a drizzle of balsamic glaze for sweetness and tang. Incorporate other roasted vegetables like bell peppers or zucchini along with the tomatoes. For a spicier version, use harissa paste in the hummus or add more red pepper flakes to the tomatoes.

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