Hey there, put your hand up if you loooove eggs!
well us, as in ‘awesome people’, we love eggs in all shapes and forms, “Hi five to those who are the same”
And so, I would love to introduce you to this delicious breakfast or could be brunch, created on a lazy Sunday morning, using only whatever was available in my kitchen at the time! Couldn’t be bothered buying anything especially for breakfast. Lazy arse ‘sometimes’.
So my kids go: ” smells good, what’s for breakfast today maaa ?? ” ok its aaaahhh… “Poached eggs served on a bed of yogurt topped with home made Dukka, paprika and a side of roasted cherry tomatoes” kids: “what ?!”
You might think its a lot of work, but please don’t stress or change your mind about trying this recipe, because its incredibly simple, yet will make you look like a pro once you serve it and it does taste delicious!
All you need to do to poach your eggs, is to follow these simple steps and I promise I will stay with you along the way. Let’s do it !!
Ok so, first prepare your ingredients, so that you are not all over the place while your eggs are poaching and tomatoes are roasting, we wanna look professional here, in case somebody is watching!
So, next to your stove you should have a saucepan 3/4 filled with water, a whisker, eggs, a small bowl to crack the eggs in, a slotted metal spoon, small plate covered with paper towel for poached eggs, salt and vinegar.
Prepare the rest of ingredients away from the stove.
Start with the oven, preheat to 180-200 degrees c.
Put saucepan on high heat, add the vinegar and salt and wait for it to reach boiling point.* vinegar helps to seal the eggwhites.
Meanwhile, prepare your tomatoes. Drizzle with some regular olive oil and season with sea salt and fresh ground pepper, in the oven they go… “These gorgeous babies will look after themselves in there, so not to worry !”
Back to your stove, your water should be boiling by now.
Put the heat down to medium or low, VERY IMPORTANT not to drop the eggs when the water is bubbling, or they will explode in the water rather than cook slowly, so bring it to a broiling boil or a simmering state.
Crack your first egg outside in a small bowl.
Stir the water using a whisker, to create a whirlpool, then aim to drop your egg right in the centre as shown below. ” Ah! capturing these action shots was quite tricky with all the vapour! ”
Now, bring your bowl as close as possible to the centre of the pool and drop one egg.
If you got distracted, and for some reason lost the swirly motion in the water before dropping the egg, then stir again and quickly but gently drop your egg in.
Now, you should be watching the egg spinning and the white is setting around the yolk beautifully, don’t touch the water at this stage.
Just wait at least 30 seconds before stirring the water again and dropping your second egg. I recommend you poach one at a time though, until you get the hang of it. It only takes 2-3 mins to cook each egg, but the main thing here is that we wanna look good, don’t we?
Prepare the yogurt, stir in some shredded garlic and a pinch of salt to taste, done !
Now, check on your egg. Lift it out with a slotted spoon and place on the paper towel.
Drop another one in and so on..While your eggs are cooking, lightly toast the pine nuts on low heat, when toasted, turn heat off and stir in the ghee and paprika (add a pinch of chilli powder if you wish).
We are nearly there, start plating ..
Spread the yogurt on a flat serving plate to create a thick layer for the eggs and tomatoes to sink in.
Prepare your bread. Look at this sourdough loaf !
It’s time to bring those lovely cracked roasted tomatoes out of the oven, they should have stayed for 15-20 mins now.
Place tomatoes and poached eggs on the yogurt mattress, sprinkle Dukka and drizzle the paprika oil and pine nuts on top. Serve with extra *Dukka on the side.
*Dukka: derived from the Arabic word “pound”, is a popular middle eastern spice mix. Ingredients vary according to different regions, but the typical mix will include cumin, coriander, sesame seeds and roasted nuts like pistachio or hazelnuts. I will be posting a recipe soon on the blog on how to make your own Dukka, so keep an eye out there, or click the “subscribe” button on the right so that you never miss a post.
- 4-6 large free range eggs at room temperature.
- 1 cup of low fat plain yogurt.
- 1 clove of garlic.
- 3 tablespoon of white vinegar and 1 teaspoon sea salt for poaching water.
- 1-2 tablespoons of ghee or regular olive oil.
- half a teaspoon of paprika
- a pinch of chilli powder *optional*
- Handful of pine nuts.
- 1 tablespoon Dukka and extra for serving ( you can substitute with Zaatar)
- Extra sea salt and fresh ground pepper for seasoning.
- 15-20 small cherry tomatoes.
- 2 table spoons of olive oil for roasting tomatoes.
- Start by roasting the tomatoes in the oven at 180-200 degrees c.
- Poach your eggs as per detailed instructions above. You can certainly make this dish using fried eggs instead, if that's how you like your eggs.
- While eggs are cooking get organized with preparing yogurt by stirring in crushed garlic and seasoning with a pinch of salt.
- Roast your pine nuts lightly to release the flavours, then add melted ghee or olive oil, paprika and chili to the warm nuts.
- Poaching times: 2-3 mins for a runny yolk and 3-4 mins for a firmer but still soft yolk.
- Start plating first with yogurt then sink the eggs and roasted tomatoes in, sprinkle with dukka and drizzle with the red paprika mixture.
- Serve with extra dukka and sourdough bread.