Eggs with Tomatoes (Print Version)
# Ingredients:
→ Produce
01 -
1 pound small vine tomatoes
02 -
2 tablespoons chopped fresh basil
→ Pantry
03 -
4 tablespoons olive oil
04 -
Sea salt
05 -
1 tablespoon mild white wine vinegar
06 -
Ground pepper
07 -
1/2 teaspoon chili flakes or Aleppo pepper
08 -
8 oz store-bought hummus
09 -
Warm pita bread for dipping
→ Refrigerated
10 -
4 to 6 fresh eggs
# Instructions:
01 -
Crank your oven to 425°F (220°C).
02 -
Dump the tomatoes on a small baking sheet, pour 2 tablespoons olive oil over them and sprinkle with a bit of salt. Give everything a good toss.
03 -
Put some foil loosely on top to keep all the juicy goodness in. Stick in the oven for about 18-20 minutes until the tomatoes start to pop open.
04 -
Take the foil off and switch to broil. Let them go another 2-3 minutes until you see a few charred spots here and there.
05 -
Dump your hot tomatoes and all their juice into a bowl. Add the other 2 tablespoons olive oil, the vinegar, some fresh pepper, your basil, and the spicy flakes. Stir it up gently.
06 -
Smooth out the hummus on a plate and make a little dip in the middle. Pour your tomato mix right into that dip.
07 -
Get some water boiling in a pot. Crack your eggs through a strainer to get rid of the runny clear parts. Stir the water into a little tornado, then slip the eggs in gently. Turn the heat way down and let them cook for 1-2 minutes until the whites aren't clear anymore but the yolks are still runny. Scoop them out with a holey spoon.
08 -
Drop those eggs right on top of your tomato mix. Grab your pita and dig in while everything's still warm.
# Notes:
01 -
The trick for good poached eggs is barely bubbling water, not a crazy boil.
02 -
You can make the tomato part a day ahead and just warm it up when you're ready.