Poached Eggs with Yogurt & Tomatoes (Gluten, Grain Free, Low Carb)
These poached eggs on a yogurt bed are super delicous and perfect to serve for a weekend brunch
Servings 2
Ingredients
- 4 Eggs
- 1 tbsp Vinegar (optional, but makes it easier to poach the eggs)
- 6 tbsp Greek yogurt
- 8-10 Cherry tomatoes
- 4 tbsp Tomato sauce (preferably already seasoned)
- 1/4 package Feta cheese crumbled
- Parsley, to garnish
- Roasted chickpeas (optional)
Instructions
- Add tomato sauce to a small pot and heat on low heat.
- Preheat a nonstick pan over medium heat.
- Add the cherry tomatoes to the pan and fry for a few minutes, just until they start to soften and get a golden brown surface. Then lower the heat and keep warm.
- Bring water to a boil in a medium sized pot together with the vingear (if using).
- I cook one egg at a time. Start by cracking one egg into a small bowl.
- When the water starts to boil, lower the heat and wait until the water just shimmers.
- Using a whisk or a wooden spoon create a swirl/whirpool in the water.
- Gently slip the egg into the shimmering water. Let it cook for 2-4 minutes, depending on how runny you prefer your eggs.
- Remove the egg with slotted spoon and drain well.
- Repeat with the remaining eggs.
- Add plain yogurt on two plates.
- Top with tomato sauce, fried tomatoes, poached eggs, crumbled feta cheese, parsley and roated chickpeas (if using).
- Serve immedately while warm.