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: 2 large eggs; 2 slice sourdough bread; 1 cup cherry tomatoes; 0.25 cup red onion; 1.5 tbsp extra virgin olive oil; 1 oz feta cheese; 1 tbsp hemp seeds; 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

Toasted sourdough topped with a savory sauté of bursting cherry tomatoes and onions, finished with two silky poached eggs and a sprinkle of salty feta.

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NUTRITION

Protein

26.8g

Fat

44.0g

Carbs

39.6g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

2 slice sourdough bread

1 cup cherry tomatoes

0.25 cup red onion

1.5 tbsp extra virgin olive oil

1 oz feta cheese

1 tbsp hemp seeds

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Bring a medium saucepan of water to a gentle simmer over medium-low heat.
2
Heat the olive oil in a skillet over medium heat, then add the diced red onion and halved cherry tomatoes.
3
Sauté for 6 minutes until the onions are translucent and the tomatoes have softened into a jammy consistency.
4
Stir in the dried oregano, sea salt, and black pepper, then remove the skillet from the heat.
5
Toast the sourdough slices until they are deeply golden and provide a sturdy base for the toppings.
6
Crack each egg into a small ramekin and gently slide them into the simmering water.
7
Poach for 3 minutes until the whites are set but the yolks remain beautifully runny.
8
Place the toast on plates, top with the tomato mixture, crumbled feta, and the poached eggs.
9
Finish with a sprinkle of hemp seeds for added texture and clean protein.