Poached eggs over tomatoes recipe

Sometimes, especially after a long day I make a very lazy version of the traditional Turkish recipe called Menemen, which is essentially eggs over sauteed tomatoes and green peppers. I took very loose inspiration from this (though you should definitely try the traditional version at some point) and usually make the following:

Per serve:


2 eggs
2 large tomatoes, diced
2 cloves garlic, chopped finely
Olive oil
Dried oregano
Dried marjoram
Harissa spice mix
2 slices dark rye bread
Salt and pepper to taste


  1. In a fry pan over moderate heat sautee garlic for a minute or so in olive oil. Add tomato, herbs, spices, salt and pepper and sautee until softened but not until dry
  2. Toast the bread once your tomatoes start getting soft
  3. Crack eggs one at at time and then make a hollow in the tomato mix (one hollow per egg). Pour eggs carefully into these hollows one at a time. Cover pan with a lid to poach the eggs until the white is soft and the yolk is still runny.
  4. To serve, put your toast on a plate, cover toast with some of tomato mixture and then carefully put poached eggs on top. Salt and pepper to taste. Fresh green parsley or basil finely chopped on top if you have them. Enjoy!

Nutritional Breakdown for 2 eggs:

Calories 433
Fat 25g
Carbs 33g
Fibre 6g
Sugar 2g
Protein 20g
Cholesterol 372mg
Sodium 538mg
Vitamin A 3962IU
Vitamin C 36mg
Calcium 140mg
Iron 6mg

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