Name: Turkish toast with poached egg
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 1
Ingredients: 3 tomatoes, diced; 1 small red onion, diced; 82.50 ml coriander leaves, roughly chopped; 1 tsp red wine vinegar; 1 tsp white vinegar; 4 free-range eggs; 1 loaf Turkish bread, cut into 4 pieces, split, toasted; 1 tsp sumac (see note)

Turkish toast with poached egg

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Prep Time:
45 minutes

Cook Time:
10 minutes

Total Time:
55 minutes

Enjoy a tasty and nutritious vegetarian breakfast to kickstart your day!

Ingredients:

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

Instructions:

In a bowl, toss together tomatoes, onion, coriander, and red wine vinegar. Season with salt and pepper, then let sit covered for 30 minutes to enhance flavors, if possible.
1. Boil water in a large saucepan and add white vinegar and a pinch of salt. Simmer gently over low heat. 2. Crack 1 egg onto a saucer to check the yolk. 3. Stir the simmering water to create a whirlpool using a large spoon. 4. Tip the egg into the center of the whirlpool. Repeat with another egg. 5. Poach eggs for 3 to 4 minutes until set. 6. Use a slotted spoon to transfer eggs to a plate and keep warm. Repeat with remaining eggs.
Assemble by placing bread bases on plates, topping them with the tomato mixture and eggs, sprinkling on sumac, covering them with bread tops, and serving.

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