Mediterranean poached eggs
- 250g Rosa tomatoes
- salt and freshly ground black pepper, to taste
- 100g black olives, pitted
- 1 garlic clove, chopped
- 125ml (½ cup) olive/avocado oil
- 30 asparagus spears
- 4 eggs, poached
- crusty bread, to serve (optional)
Preheat the oven to 180°C.
Place the tomatoes in a roasting tray and season well. Add the olives and garlic and toss to combine. Drizzle with half the oil and roast for about 20 minutes.
Heat the remaining oil in a frying pan and lightly fry the asparagus until warmed through, about 1 minute.
Arrange the asparagus on serving plates and scatter with the tomatoes and olives. Top with the egg and serve hot, with crusty bread if desired.