Poached Eggs with Roasted Tomatoes and Hummus - Carolina Gelen
Poached eggs with roasted tomatoes and hummus is the perfect recipe to make all summer long.
Ingredients
- 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
Directions
- 1
Heat the oven to 425°F.
- 2
To a quarter sheet pan, add the cherry tomatoes, 2 tablespoons olive oil and a pinch of salt. Toss everything to combine.
- 3
Loosely cover the pan with a sheet of aluminum foil to prevent the tomatoes juices from bursting all over the oven.
- 4
Place the pan in the oven and bake for 18 to 20 minutes, until the cherry tomatoes started to burst. Remove the foil from the pan. Turn the broiler on and broil the cherry tomatoes for 2 to 3 minutes, until slightly charred in certain spots.
- 5
Add the roasted tomatoes and all their juices to a bowl. Add the remaining 2 tablespoons olive oil, vinegar, a crack of black pepper, basil, and aleppo pepper or chile flakes and mix to combined.
- 6
Swirl the hummus on a serving platter, creating a well in the center. Pile the roasted cherry tomatoes in the center.
- 7
Poach the eggs: Bring a medium pot of water to a boil. Crack the eggs over a mesh strainer to remove any watery egg white bits. Add the eggs to a heatproof bowl. Using a spoon, crate a vortex in the water. Lower the eggs inside the vortex and reduce the heat to low. Cook the eggs for 1 to 2 minutes, until the egg white is opaque but the yolk is still wobbly to a gentle touch. With a slotted spoon, scoop out the eggs and place them over the roasted tomatoes.
- 8
Serve with warm pita on the side.