Turkish toast with poached egg recipe

Start your day with a delicious and healthy breakfast - just like this easy vegetarian recipe!

To Prep 0:45 | To Cook 0:10 | INGREDIENTS 8 | DIFFICULTY EASY | SERVINGS 4
   
Ingredients

3 tomatoes, diced
1 small red onion, diced
1/3 cup coriander leaves, roughly chopped
1 teaspoon red wine vinegar
1 teaspoon white vinegar
4 free-range eggs
1 loaf Turkish bread, cut into 4 pieces, split, toasted
1 teaspoon sumac (see note)

Method

Step 1
Combine tomatoes, onion, coriander and red wine vinegar in a bowl. Season with salt and pepper. Cover and set aside for 30 minutes to allow flavours to develop, if time permits.

Step 2
Bring a large saucepan of water to the boil over high heat. Add white vinegar and a pinch of salt. Reduce heat to low and gently simmer. Crack 1 egg onto a saucer (to check egg yolk is intact). Using a large spoon, stir simmering water to create a whirlpool. Tip egg into centre of whirlpool. Repeat with another egg. Poach eggs for 3 to 4 minutes or until just set. Use a slotted spoon to transfer eggs to a plate. Cover to keep warm. Repeat with remaining eggs.

Step 3
Place bread bases on plates. Top with tomato mixture and eggs. Sprinkle with sumac. Cover with bread tops. Serve.

Notes

Sumac is a Middle Eastern spice available from the spice section of your supermarket. You could replace with grated lemon rind.

Nutrition

Energy 1350kJ
Fat saturated 2.00g
Fat Total 8.00g
Carbohydrate sugars 6.00g
Carbohydrate Total 43.00g
Dietary Fibre 4.00g
Protein 16.00g
Cholesterol 188.00mg
Sodium 602.53mg

Super Food Ideas - February 2007 , Page 55
Recipe by Tracy Rutherford

Photography by Steve Brown