Healthy Eggs with Crushed Tomatoes

Healthy eggs with crushed tomatoes

This super healthy egg recipe is so has perfect ‘poached’ eggs swimming in silky garlicky yoghurt, surrounded by a tangy tomato sauce, and garnished with freshly chopped herbs. This easy healthy egg recipe is so nutritious and delicious that it makes the perfect egg recipe for a nourishing and satisfying weeknight dinner. Serve accompanied by toasted crusty bread.

This recipe is so easy because the eggs are sous-vide cooked or steamed in their shells (no bag needed) at 65C (149F) for 40-45 minutes.

These days very few restaurants actually poach eggs in the traditional way, instead they cheat by sous-vide cooking eggs in their shells in advance of the service. Sous-vide cooking eggs in their shells is far easier and less labour-intensive than poaching eggs and, importantly, it means that you get perfect result every time.

These perfect eggs or ‘oeufs parfaits’ have replaced poached eggs in almost every hotel breakfast menu and avocado toast. You might also have seen perfect eggs in your ramen noodles - this is because in the past in Japan, they would steam-cook whole eggs in traditional hot springs ‘onsen’ to achieve the same result.

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Healthy Eggs with Crushed Tomatoes Ingredients

• 2 eggs

• 2 large tomatoes

• 1 teaspoon of harissa (optional)

• 1 cup of Greek yoghurt

• 1 clove of garlic

• Fresh dill

• Fresh cilantro (coriander)

• Olive oil

• Crusty bread

• Salt & Pepper

How to make Healthy Eggs with Crushed Tomatoes

• Decide if you want to poach, sous-vide or steam your eggs.

• Perfect Eggs: Place the eggs in a sous-vide bath or steam oven at 65C (149F) for 40-45 minutes depending on how soft you like them. You will then just need to simply crack them open at the moment you assemble the dish.

• To make the tomato concassé sauce

  • Cut a cross into the tomatoes, plunge in boiling water for 30 seconds, plunge into an ice bath. The shocked skin should now come away easily.

  • Peel, chop and dice the tomatoes

  • Add the chopped tomato to a pan with a little olive oil, salt and pepper and harissa paste or your favourite hot sauce if desired.

  • Cook down slowly on a low heat for 15-20 minutes

• Combine finely grated garlic (I use a microplane) with yoghurt, salt and a little olive oil.

• Finely chop the cilantro and dill

• Lightly brush slices of crusty bread with olive oil and toast on a pan until crispy. Rub with extra garlic if desired.

• Poached egg Option:

  • Crack each eggs into a small low-sided cup or ladle.

  • Bring a small pot of water with a teaspoon of salt to a hard boil. Add white vinegar is desired.

  • Whisk the water in a circular motion to create a whirlpool effect.

  • Gently slide the eggs into the boiling water.

  • Cover and immediately turn off the heat.

  • Leave to cook for no more than 4 minutes.

• Assemble:

  • Line the bottom of a dish with the tangy tomato concassé.

  • Layer on a pool of the garlicky yoghurt.

  • Place the eggs in the centre garlicky yoghurt;

  • Top with fresh green herbs.

  • Pop the crusty olive-oil toasted bread on the side of the dish.

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