Why You’ll Love This Recipe

Healthy and Balanced: Packed with protein from the eggs and hummus, along with the antioxidants from the tomatoes, this dish is as nutritious as it is delicious.
Fresh and Flavorful: The combination of roasted tomatoes with basil and Aleppo pepper brings a burst of flavor, making each bite irresistible.
Easy to Prepare: With just a few ingredients and simple techniques, this dish can be made quickly and easily for a satisfying meal.

Ingredients

1 pound cherry tomatoes
4 tablespoons extra-virgin olive oil
Kosher salt, to taste
1 tablespoon sweet white wine vinegar
Black pepper, to taste
2 tablespoons freshly chopped basil
½ teaspoon Aleppo pepper or chile flakes
8 oz hummus
4 to 6 eggs
Pita, for serving

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Roast the Tomatoes: Preheat the oven to 425°F (220°C). Place the cherry tomatoes on a sheet pan with 2 tablespoons of olive oil and a pinch of salt. Toss to combine and loosely cover with aluminum foil. Roast for 18-20 minutes until the tomatoes begin to burst. Remove the foil and switch on the broiler for 2-3 minutes to char the tomatoes slightly.
Prepare the Tomato Mixture: Transfer the roasted tomatoes and their juices into a bowl. Add the remaining 2 tablespoons of olive oil, vinegar, a crack of black pepper, chopped basil, and Aleppo pepper (or chile flakes). Mix to combine.
Swirl the Hummus: Spread the hummus onto a serving platter, creating a well in the center. Pile the roasted tomatoes and juices into the center of the hummus.
Poach the Eggs: Bring a medium pot of water to a boil. Crack the eggs over a mesh strainer to remove any watery bits of egg whites. Carefully add the eggs to a heatproof bowl. Create a vortex in the water using a spoon, and gently drop the eggs into the center. Reduce the heat to low and cook the eggs for 1-2 minutes, until the whites are opaque but the yolks are still runny. Use a slotted spoon to remove the eggs and place them on top of the roasted tomatoes.
Serve: Serve with warm pita on the side for dipping.

Servings and Timing

Servings: 2 to 4 servings
Preparation Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes

Variations

Add Spinach: Add sautéed spinach underneath the hummus for added greens.
Spicy Version: Increase the amount of Aleppo pepper or add a dash of hot sauce for extra heat.
Vegan Option: Skip the eggs and use avocado slices instead for a creamy, plant-based version.

Storage/Reheating

Storage: The roasted tomato and hummus mixture can be stored in the refrigerator for up to 2 days. Poached eggs are best served fresh, but you can store them for up to 1 day.
Reheating: Reheat the tomato mixture gently on the stovetop or in the microwave. Fresh poached eggs should be prepared just before serving.

FAQs

1. Can I use store-bought hummus?

Yes, store-bought hummus works perfectly for this recipe. Look for a smooth variety for the best texture.

2. Can I make this ahead of time?

You can prepare the roasted tomatoes and hummus in advance, but it’s best to poach the eggs just before serving for the perfect texture.

3. How do I make poached eggs if I don’t have a mesh strainer?

You can crack the eggs directly into a small bowl and gently slide them into the water. The mesh strainer just helps remove excess watery whites.

4. Can I add cheese to this dish?

Feta or goat cheese would pair wonderfully with the tomatoes and hummus for an added layer of flavor.

5. Can I use a different type of bread instead of pita?

Yes, you can serve this dish with crusty bread, naan, or even toasted sourdough.

6. How do I avoid overcooking the poached eggs?

Keep the water at a gentle simmer, not a full boil, and monitor the cooking time closely (1-2 minutes for soft poached eggs).

7. How do I get perfectly runny eggs?

Make sure the water temperature is low, and don’t overcook the eggs. The whites should be fully set, but the yolk should remain runny.

8. Can I make this recipe without the tomatoes?

Yes, you can skip the roasted tomatoes and simply top the hummus with poached eggs for a simpler version of this dish.

9. How can I make this dish spicier?

Add more Aleppo pepper or chili flakes, or even a drizzle of hot sauce to the tomatoes for added heat.

10. Can I use different herbs for the tomatoes?

Basil is great, but you can also use thyme, oregano, or parsley for a different flavor profile.

Conclusion

Poached Eggs with Roasted Tomatoes and Hummus is a simple yet elegant dish, perfect for breakfast or brunch. The creamy hummus, juicy roasted tomatoes, and delicate poached eggs combine for a fresh, flavorful, and satisfying meal.

Poached Eggs with Roasted Tomatoes and Hummus

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A fresh and vibrant breakfast dish, Poached Eggs with Roasted Tomatoes and Hummus combines creamy hummus, roasted cherry tomatoes, and perfectly poached eggs for a deliciously satisfying meal. A simple yet flavorful recipe that is perfect for any time of day.

Author: Emily
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: Serves 2-4
Category: Breakfast, Brunch
Method: Baking, Poaching
Cuisine: Mediterranean
Diet: Gluten Free

Instructions

Preheat Oven: Heat the oven to 425°F (220°C).
Roast Tomatoes: On a sheet pan, toss cherry tomatoes with 2 tbsp olive oil and a pinch of salt. Loosely cover with foil and bake for 18-20 minutes. Remove the foil and broil for 2-3 minutes until charred in spots.
Make Tomato Mixture: Add roasted tomatoes and juices to a bowl. Stir in remaining 2 tbsp olive oil, vinegar, black pepper, basil, and Aleppo pepper or chile flakes.
Prepare Hummus: Swirl hummus on a serving platter, creating a well in the center. Pile the roasted tomatoes in the center.
Poach Eggs: Bring a pot of water to a boil. Crack eggs over a mesh strainer to remove watery whites, and gently lower into a vortex in the pot. Cook for 1-2 minutes until whites are set and yolks are wobbly.
Serve: Place poached eggs over roasted tomatoes and serve with warm pita on the side.

Notes

Customizing the Tomatoes: You can use different varieties of tomatoes such as grape or plum tomatoes for roasting. Roasting intensifies their natural sweetness and flavor.
Hummus Variations: Feel free to use your favorite flavor of hummus, whether it’s classic, roasted red pepper, or garlic-infused. You can also make homemade hummus for an extra special touch.
Egg Substitution: If you’re not a fan of poached eggs, you can opt for scrambled or fried eggs instead.
Add More Veggies: For extra nutrients, you can add roasted bell peppers, zucchini, or spinach to the tomato mix.
Spice it Up: Adjust the level of spice by adding more Aleppo pepper, chili flakes, or even a drizzle of hot sauce on top.
Serving Suggestions: This dish pairs well with toasted pita, crusty bread, or a light salad for a more filling meal. You can also serve it as a brunch dish with a side of avocado.
Make-Ahead Option: The roasted tomatoes can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat before serving.