Description
A delightful breakfast recipe featuring sauteed cherry tomatoes on toasted ciabatta, topped with perfectly poached eggs and a drizzle of basil oil. A burst of flavors in every bite!
Ingredients
Units
Scale
For the Sauteed Tomatoes:
- 1 pint cherry tomatoes, halved
- 1/2 tsp pepperoncino (chilli flakes)
- 1 tbsp balsamic vinegar
- Salt and pepper, to taste
For the Poached Eggs:
- 4 eggs
For Serving:
- 4 slices ciabatta bread, toasted
- Fresh basil leaves
- Extra virgin olive oil
Instructions
- Sauteed Tomatoes: Slice cherry tomatoes, saute with pepperoncino, balsamic vinegar, salt, and pepper until soft.
- Poached Eggs: Bring water to a boil, turn off heat. Poach eggs for 4-5 minutes, then remove and pat dry.
- Assemble: Place toasted ciabatta on a plate, top with sauteed tomatoes and a poached egg. Drizzle with basil oil.
Notes
- Consider topping with fried eggs for an alternative
- Experiment with additional herbs and spices in the tomatoes
- Explore using leftover vegetables like aubergine or zucchini
- Basil oil is optional; fresh torn basil leaves can be used as an alternative
- Follow the tips provided for successful poached eggs
Nutrition
- Serving Size: 1 serving
- Calories: 171
- Sugar: 1g
- Sodium: 211mg
- Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 16g
- Protein: 8g
- Cholesterol: 163mg
