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; 2 tbsp extra virgin olive oil; 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

Golden sourdough toast topped with a warm sauté of bursting cherry tomatoes and savory onions, crowned with two delicate poached eggs for a silky finish.

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NUTRITION

Protein

19.7g

Fat

40.0g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

2 slice sourdough bread

1 cup cherry tomatoes

0.25 cup red onion

2 tbsp extra virgin olive oil

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 gentle simmer over medium-low heat.
2
While the water heats, warm the olive oil in a skillet over medium heat.
3
Add the finely diced red onion and halved cherry tomatoes to the skillet.
4
Sauté the vegetables for about 6 to 8 minutes until the onions are soft and the tomatoes have released their juices to create a light sauce.
5
Season the tomato and onion mixture with sea salt and black pepper, then turn the heat to low.
6
Toast the sourdough slices until they are crisp and golden brown.
7
Crack each egg into a small ramekin, then gently slide them into the simmering water.
8
Poach the eggs for 3 minutes until the whites are fully set but the yolks remain liquid.
9
Place the toasted bread on a plate and spoon the sautéed tomato and onion mixture evenly over both slices.
10
Carefully lift the poached eggs from the water with a slotted spoon, drain briefly, and place one egg on each piece of toast.