Poached Eggs with Tomatoes

A light and flavorful breakfast combining juicy tomatoes and perfectly poached eggs.

Ingredients

• 2 large eggs
• 2 medium tomatoes, chopped
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp vinegar (for poaching)
• Salt and pepper to taste
• Optional: fresh basil or parsley for garnish

Instructions

1. Heat olive oil in a small pan and sauté garlic for 30 seconds.
2. Add chopped tomatoes and cook for 3–5 minutes until softened. Season with salt and pepper.
3. In a separate pot, bring water to a gentle simmer and add vinegar.
4. Crack each egg into a small bowl and gently slide it into the simmering water.
5. Poach for 3–4 minutes until whites are set but yolks remain runny.
6. Remove eggs carefully and place them on top of the cooked tomatoes.
7. Garnish with herbs and serve immediately — delicious on toast or with crusty bread.