Mediterranean poached eggs

May 4, 2011 (Last Updated: January 11, 2019)

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.



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