Tomato Poached Eggs with Bacon Sourdough

Developed by Simone Nel, Yellow Papaya











Prep 15 mins
Cook 25 mins
Ready-in 40 mins


4 Eggs
1 red pepper, sliced
1 red onion, sliced
300 g cherry tomatoes
600 ml ZZ2 Tomato Juice
1 tsp Olive oil
8 slices sourdough bread, sliced and toasted
1 pack bacon
1 tsp cumin
Salt and pepper


  1. Heat the grill of your oven to 200 °C. In a cast iron pan heat the olive oil and fry the red pepper and onions till soft. Add the cumin and fry for another minute. Add the tomato juice and cherry tomatoes. Cook for about 20 minutes on a low heat.
  2. Break the eggs on top of the tomato mixture and cook until the egg whites are set and the yolks just start to set. Or cook to preference.
  3. While the eggs are cooking grill the bacon in the preheated oven on a baking tray until crispy. Remove from oven when done.
  4. Serve all together immediately when the eggs are done.

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