Name: Poached Eggs on Sourdough with Sautéed Tomatoes and Onion
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large eggs; 2 slice sourdough bread; 1 cup cherry tomatoes; 0.25 cup red onion; 1 tbsp extra virgin olive oil; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

Poached Eggs on Sourdough with Sautéed Tomatoes and Onion

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Poached Eggs on Sourdough with Sautéed Tomatoes and Onion

Sourdough bread toasted until golden and topped with silky poached eggs and a savory sauté of tomatoes and onions.

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NUTRITION

Protein

35.9g

Fat

39.4g

Carbs

39.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

2 slice sourdough bread

1 cup cherry tomatoes

0.25 cup red onion

1 tbsp extra virgin olive oil

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Fill a medium saucepan with water and bring it to a very gentle simmer over medium-low heat.
2
Heat the extra virgin olive oil in a small skillet over medium heat, then add the diced red onion and halved cherry tomatoes.
3
Sauté the vegetables for 5 to 6 minutes until the onions are translucent and the tomatoes have softened and released their juices.
4
Stir the dried oregano, sea salt, and black pepper into the vegetable mixture and remove the skillet from the heat.
5
Toast the two slices of sourdough bread until they are deeply golden and have a firm, crisp texture.
6
Crack each egg into a small ramekin and carefully slide them into the simmering water one by one.
7
Poach the eggs for 3 to 4 minutes until the whites are set but the yolks remain soft and runny.
8
Use a slotted spoon to lift the eggs, blot them gently on a paper towel, and place two eggs onto each slice of sourdough topped with the sautéed tomato mixture.