» Vegetarian Recipes » Poached Eggs with Tomato Salsa

Poached Eggs with Tomato Salsa

(Serves 1)

Ingredients

• 2 Eggs
• 4-5 Fresh asparagus stalks
• 2 Medium tomatoes, finely chopped
• ¼ Cup water
• ½ Small onion, finely chopped
• 2 Medium mushroom, sliced
• 1 Garlic clove, crushed
• ½ Tablespoon olive oil
• 1 Tablespoon white vinegar
• 1 Teaspoon basil leaves, finely chopped
• ½ Bay leaf
• ½ Teaspoon fresh ginger, crushed
• Salt and pepper to taste
• ½ Lemon

Method

Poaching eggs

1. Fill a saucepan with water (should be around 8cm deep). Bring the water to boil then reduce heat until water is simmering. Add the vinegar to the water.
2. Crack each egg into a separate small bowl and gently slip each into the simmering water. Allow to cook for 3-5 minutes depending on preferred hardness.
3. Once cooked, remove eggs with a slotted spoon and drain on absorbent paper.

Tomato salsa

1. Heat the olive oil in a small fry pan on medium heat. 
2. Add the garlic, onion, mushrooms, ginger, basil, salt and pepper.  Sauté for a minute, then add tomatoes and water.  Add the bay leaf and simmer until sauce thickens.

Asparagus

Grill asparagus until just tender. Season with salt and pepper and a squeeze of lemon.

To Serve

Place the poached eggs on a plate and top with the tomato salsa. Serve the grilled asparagus on the side.