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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
Course Breakfast, Brunch, Light Lunch
Cuisine All around
Keyword Easy, Gluten-Free, Grain Free, Healthy, Low Calorie, Low Carb, Low Fat, Quick
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2


  • 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)


  • 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 3-5 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.