This is an excellent breakfast with plenty of vitamin C from the tomatoes and scallions, and good-quality protein from the eggs. Poached eggs have much less fat than eggs that have been fried, scrambled or baked. It makes your day more energy and powerful.
PREPARATION: 10 MINUTES
COOKING: 5 MINUTES
6 ripe tomatoes, finely diced
3 scallions, thinly sliced
1/2 teaspoon (2 ml) ground sumac or paprika, plus extra to serve freshly ground black pepper
Step 1: Combine the tomatoes and scallions in a bowl. Add the sumac and season to taste with pepper.
Step 2: Fill a large shallow saucepan or deep frying pan with water and bring to a boil over a high heat. Reduce the heat to low, so the water is at a gentle simmer. Working with one egg at a time, crack the eggs into a cup and slide them into the simmering water. Poach for 3â4 minutes, or until the whites have set.
Step 3: Meanwhile, split the bread horizontally, and cut it crosswise to make four square pieces. Toast each piece on both sides.
Step 4: Remove the eggs from the pan with a slotted spoon and drain off the water. Place one egg on each piece of toast and spoon the tomato mixture on top. Sprinkle with extra sumac and serve immediately.
+ Substitute whole-grain pita bread for the Turkish bread, if preferred.
Each serving provides
271 calories, 14 g protein, 7 g fat (2 g saturated fat), 38 g carbohydrate (6 g sugars), 5 g fiber, 444 mg sodium.
SUMAC is a berry used in Middle Eastern cuisine. It has a slightly tangy citrus flavor and is sold in ground form in many large supermarkets and specialty food stores.
Poached eggs on turkish toast