I love making this recipe because it feels elegant while using simple ingredients. The roasted tomatoes become sweet and slightly charred, which pairs beautifully with the creamy hummus and soft poached eggs.
This dish works perfectly for breakfast, brunch, or even a light lunch. I also enjoy how customizable it is with different herbs, spices, and toppings depending on what I have available.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound cherry tomatoes
4 tablespoons extra-virgin olive oil
Kosher salt
1 tablespoon sweet white wine vinegar
Black pepper
2 tablespoons freshly chopped basil
1/2 teaspoon Aleppo pepper or chile flakes
8 oz hummus
4 to 6 eggs
Pita, for serving
Directions
I preheat the oven to 425°F.
On a small baking sheet, I toss the cherry tomatoes with 2 tablespoons of olive oil and a pinch of salt.
I loosely cover the pan with foil to prevent the tomato juices from splattering in the oven.
I roast the tomatoes for about 18–20 minutes until they begin to burst.
I remove the foil and switch the oven to broil for another 2–3 minutes until some of the tomatoes become slightly charred.
I transfer the roasted tomatoes and all their juices to a bowl.
I add the remaining olive oil, vinegar, black pepper, chopped basil, and Aleppo pepper, then gently mix everything together.
I spread the hummus onto a serving platter and create a shallow well in the center.
I spoon the roasted tomatoes into the middle of the hummus.
To poach the eggs, I bring a medium pot of water to a gentle boil.
I crack the eggs into a fine mesh strainer briefly to remove excess watery egg whites, then transfer them into a small bowl.
Using a spoon, I create a gentle vortex in the water and carefully lower the eggs into the center.
I reduce the heat and cook the eggs for about 1–2 minutes until the whites are set but the yolks remain soft.
Using a slotted spoon, I remove the poached eggs and place them over the roasted tomatoes and hummus.
I serve everything immediately with warm pita on the side.
Servings and Timing
This recipe makes about 2–4 servings.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Variations
I sometimes top the dish with crumbled feta or goat cheese for extra creaminess. When I want more spice, I add extra chile flakes or drizzle spicy chili oil over the eggs.
For extra freshness, I occasionally add cucumber, parsley, or avocado on the side. I also enjoy serving it with toasted sourdough instead of pita bread.
storage/reheating
I store the roasted tomato mixture separately from the hummus and eggs in airtight containers in the refrigerator for up to 3 days.
Before serving leftovers, I gently reheat the tomatoes and prepare fresh poached eggs. I prefer serving the hummus at room temperature or slightly chilled rather than heated.
FAQs
How do I make perfect poached eggs?
I keep the water at a gentle simmer rather than a strong boil and cook the eggs just until the whites are set.
Can I use store-bought hummus?
I often use store-bought hummus for convenience, though homemade hummus also works beautifully.
What is Aleppo pepper?
Aleppo pepper is a mild chile pepper with slightly fruity and smoky flavor. I sometimes substitute regular red pepper flakes if needed.
Can I make the roasted tomatoes ahead of time?
I like preparing the tomatoes ahead because the flavor becomes even richer after sitting for a while.
What can I serve with this dish?
I enjoy serving it with warm pita, crusty bread, fresh salad, or roasted vegetables.
Conclusion
This poached eggs with roasted tomatoes and hummus recipe is a simple yet incredibly flavorful dish that I love making for brunch or light meals. The creamy hummus, sweet roasted tomatoes, and soft poached eggs create a beautiful combination of textures and flavors. Served with warm pita, it always feels comforting, fresh, and satisfying.
This poached eggs with roasted tomatoes and hummus recipe is a healthy and flavorful breakfast packed with creamy hummus, juicy tomatoes, and perfectly poached eggs.
Author:Ella
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes
Yield:2–4 servings
Category:Breakfast
Method:Roasted / Poached
Cuisine:Mediterranean
Diet:Vegetarian
Ingredients
1 pound cherry tomatoes
4 tbsp extra-virgin olive oil, divided
Kosher salt, to taste
1 tbsp sweet white wine vinegar
Black pepper, to taste
2 tbsp fresh basil, chopped
1/2 tsp Aleppo pepper or chile flakes
8 oz hummus
4–6 eggs
Warm pita bread, for serving
Instructions
Preheat the oven to 425°F (220°C).
Add the cherry tomatoes to a small sheet pan. Drizzle with 2 tablespoons olive oil and season with a pinch of salt. Toss to coat evenly.
Cover the pan loosely with aluminum foil to prevent splattering.
Roast for 18–20 minutes until the tomatoes begin to burst.
Remove the foil and switch the oven to broil. Broil the tomatoes for 2–3 minutes until lightly charred in spots.
Transfer the roasted tomatoes and their juices to a bowl. Add the remaining olive oil, white wine vinegar, black pepper, chopped basil, and Aleppo pepper. Stir gently to combine.
Spread the hummus onto a serving platter or shallow bowl, creating a well in the center.
Spoon the roasted tomatoes and juices over the hummus.
Poach the Eggs
Bring a medium pot of water to a gentle boil.
Crack each egg into a mesh strainer briefly to remove loose watery whites, then transfer to a small bowl.
Stir the water to create a gentle vortex and reduce heat to low.
Carefully slide the eggs into the water and poach for 1–2 minutes until the whites are set but the yolks remain soft.
Remove the eggs with a slotted spoon and place them over the roasted tomatoes and hummus.
Serve immediately with warm pita bread.
Notes
Use fresh eggs for the best poaching results.
Aleppo pepper adds mild smoky heat but red pepper flakes work well too.
Serve with toasted sourdough or flatbread if pita is unavailable.
This dish works beautifully for brunch or a light dinner.
