Recipe: Poached eggs and tomato salsa

Poached eggs and tomato salsa. In a small bowl combine tomato, shallot and coriander. To make the spicy salsa, combine the tomatoes, onion, jalepeno, lime juice, sugar and the tablespoon chopped cilantro in a small bowl and set aside. To serve, layer the muffins with a handful of arugula leaves, the bacon and top with a poached egg and a spoonful of tomato slasa.

Serve on warmed corn tortillas with guacamole, sour cream and salad, if desired. In this week's episode we used a healthy option for cooking eggs: poaching. Place a slice of seared haloumi on each tomato, followed by a poached egg. You can cook Poached eggs and tomato salsa using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Poached eggs and tomato salsa

1. of Bread (tiger bread / sourdough is best).
2. of Spinach or lambs lettuce.
3. of Fresh, organic eggs.
4. of Butter.
5. of Homemade tomato salsa (separate recipe).
6. of White wine vinegar.

Spoon a tablespoon of the salsa verde onto each egg, being sure to give the salsa a quick mix if need be before ladling it onto the egg. For the tomato salsa, place all of the salsa ingredients into a bowl and stir to combine. To serve, place the potato cakes onto a serving plate with the crisp parma ham and poached egg on top and the salsa spooned around the plate. This pearl of a poached egg ?

Poached eggs and tomato salsa instructions

1. Boil a pan of water, you want to be simmering very slowly..
2. Add a splash of vinegar.
3. Drop the eggs in the water (shell on) for 10 seconds. Take them out and crack one into a bowl. Slowly lower it into the pan of water. Do the same with the other..
4. Toast the bread, butter it and put a handful of leaves on top..
5. When the eggs are cooked remove them from the water with a slotted spoon onto some kitchen roll..
6. Put the eggs on top of the toast and add a spoonful of salsa on top of each. Season to taste..

On top of avocado and tomato salsa! This healthy dinner recipe for poached eggs in tomato sauce is courtesy of Lucinda Scala Quinn, director of food and entertaining at Martha Stewart Living. To make the salsa, mix all of the ingredients together in a bowl. Season well and chill whilst you make the scrambled eggs. Shakshuka-style baked eggs float in fresh, vibrant tomato salsa here.

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