Turkish toast with poached egg

Turkish toast with poached egg


Start your day with a delicious and healthy breakfast just as easy vegetarian recipe!!!

The ingredient of Turkish toast with poached egg

  1. 3 diced tomatoes
  2. 1 small red onion, diced
  3. 1/3 cup cilantro leaves, coarsely chopped
  4. 1 teaspoon red wine vinegar
  5. 1 teaspoon white vinegar
  6. 4 eggs
  7. 1 loaf Turkish bread, cut into 4 pieces, split, toasted
  8. 1 teaspoon sumac (see note)

The instruction how to make Turkish toast with poached egg

  1. Combine the tomatoes, onion, cilantro, and red wine vinegar in a bowl. Season with salt and pepper. Cover and set aside for 30 minutes to allow the flavours to develop, if time allows.
  2. Bring a large pot of water to a boil over high heat. Add the white vinegar and a pinch of salt. Reduce the heat to low and gently simmer. Crack 1 egg onto a saucer to check the egg yolk is intact). Using a large spoon, stir the simmering water to create a whirlpool. The tip of the egg in the centre of the swirl. Repeat with another egg. Poach the eggs for 3 to 4 minutes or until set. Use a slotted spoon to transfer the eggs to a plate. Cover to keep warm. Repeat with the remaining eggs.
  3. Place bread bases on plates. Garnish with the tomato mixture and eggs. Sprinkle of sumac. Cover with the bread tops. To serve.

Nutritions of Turkish toast with poached egg

fatContent: 322.65 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 43 grams carbohydrates
fibreContent: 6 grams sugar
cholesterolContent: 16 grams protein
sodiumContent: 188 milligrams cholesterol


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