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Radiant Roasted Tomato & Hummus Bowl with Perfect Poached Eggs

A vibrant and satisfying Mediterranean-inspired dish, this hummus bowl is topped with sweet, tender roasted tomatoes that are lightly charred for depth, aromatic garlic, and flawlessly poached eggs. A bright lemon-basil dressing brings all the flavors together for a truly radiant meal, perfect for any time of day.

  • Total Time43 minutes
  • Yield2 servings 1x

Ingredients

Scale

For the Roasted Tomatoes:

  • 12 ounces approx. 340g cherry tomatoes
  • 1 small clove garlic (thinly sliced)
  • 1.5 tablespoons extra-virgin olive oil
  • Pinch of kosher salt

For the Lemon-Basil Dressing & Assembly:

  • 1.5 tablespoons extra-virgin olive oil
  • 2 1/4 teaspoons fresh lemon juice
  • 1/2 teaspoon finely grated lemon zest
  • 1.5 tablespoons fresh basil (chopped)
  • 1/4 teaspoon Aleppo pepper (or a pinch of red pepper flakes)
  • Kosher salt and freshly ground black pepper (to taste)

For the Bowl:

  • 6 ounces approx. 170g plain hummus
  • 4 large eggs

For Serving:

  • Warm pita bread or other flatbread

Instructions

  1. Roast the Tomatoes & Garlic: Preheat your oven to 400∘F (200∘C). On a small baking sheet, combine the cherry tomatoes and sliced garlic. Drizzle with 1.5 tablespoons of olive oil and add a pinch of kosher salt. Toss gently to coat. Tent loosely with aluminum foil. Roast for 22-25 minutes, until the tomatoes are tender and beginning to burst.
  2. Char the Tomatoes: Carefully remove the aluminum foil. Switch the oven to broil (high heat). Return the pan to the oven and broil for 2-4 minutes, watching closely, until the tomatoes are slightly charred in spots.
  3. Prepare the Dressing & Tomatoes: Remove tomatoes from the oven. In a medium bowl, combine the roasted tomatoes (and any pan juices), the remaining 1.5 tablespoons of extra-virgin olive oil, fresh lemon juice, lemon zest, chopped fresh basil, and Aleppo pepper. Season with kosher salt and freshly ground black pepper to taste. Mix gently.
  4. Poach the Eggs: While tomatoes are resting, poach the eggs. Bring a saucepan of water to a gentle simmer (not a rolling boil). Crack each egg into a small ramekin or fine-mesh sieve (to drain watery whites). Create a gentle whirlpool in the simmering water with a spoon. Carefully slide the eggs, one or two at a time, into the water. Cook for 2-3 minutes for runny yolks and set whites, or to your desired doneness. Remove with a slotted spoon, allowing excess water to drain.
  5. Assemble the Bowls: Spread the hummus evenly between two serving bowls, creating a slight well in the center. Spoon the warm roasted tomato mixture over the hummus. Top each bowl with two perfectly poached eggs.
  6. Serve: Serve immediately with warm pita bread or flatbread on the side.

Notes

Nutrition Facts (per serving, excluding pita bread): Calories: 517 kcal | Total Fat: 39.3 g (Saturated Fat: 7.2 g) | Total Carbs: 24.1 g (Fiber: 7.2 g, Sugars: 6.9 g) | Protein: 20.9 g

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 10 minutes
  • Cook Time: 33 minutes

Nutrition

  • Calories: 517

Find it online: https://dailyzests.com/my-go-to-bowl-for-sunshine-on-a-plate-radiant-roasted-tomatoes-hummus-with-perfect-poached-eggs/