Toma'muse with hummus and poached egg
Toma'muse with hummus and poached egg
Ingredients for 4 people
- 2 x 200 g Toma'muse tomatoes
- 4 eggs
- 3 tablespoons extra virgin olive oil
- 1/2 - 1 teaspoon chilli flakes
- 1/2 cup sprigs of oregano
- 6 small Lebanese or flatbreads, toasted (see tip)
- 250 g hummus
- Sriracha sauce, for serving
Preparation
- To poach eggs, bring water to a simmer in a medium saucepan and add some white vinegar. The water should bubble only gently; stir in the water. Break each egg individually into a small bowl and slip it into the simmering water. Stir gently to create a whirlpool in the water. For a soft egg, simmer for 5-6 minutes. Use a slotted spoon to remove the eggs from the water and place them on a plate covered with a paper towel.
- Meanwhile, on a medium-high heat, heat a non-stick pan. Add the oil, chilli flakes and Toma'muse tomatoes. Cook them for 3 minutes, shaking the pan frequently as you do so. Add the oregano and continue to cook for another 2-3 minutes, shaking the pan frequently, until the tomatoes are charred.
- Spread hummus on the toasted bread and then cut it in half. Place one and a half slices of bread each on a serving plate. Spoon the Toma'muse tomatoes on top. Place an egg on top. Drizzle everything with sriracha sauce. Serve the dish.
- Tip: Flat bread is best toasted by applying oil lightly with a brush on both sides and toasting it in the oven for 5 minutes at 200°C.
Why
this tomato?
Toma’muse is an exceptional variety of tomato with a unique shape and flavour. Its flavour can be described as both sweet and spicy, which intensifies as it’s being eaten. Consumers like to draw comparisons with a glass of good wine. Its most noticeable characteristic is its plum shape combined with its deep purple-red colour. Its firm texture coupled with a crunchy bite make it the ideal kitchen accompaniment. Toma’muse is easy to slice and loses very little of its juice. It’s perfect for a colourful salad or an appealing dish grilled in the oven.