• Mediterranean poached eggs

    Serves: 4
    Cooking Time: 40 mins


    • 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.