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Confit Tomato with Poached Egg


  • 350 g cherry tomatoes cut in half
  • 30 g olive oil
  • 5 g garlic finely chopped
  • 1 g fresh rosemary finely chopped
  • 2 medium eggs
  • 1 tsp white wine vinegar
  • salt
  • pepper


  • Put the olive oil, cherry tomatoes, garlic and rosemary in a small pan. Season with salt and let it simmer on very low heat for about 10-15 minutes, until the tomatoes begin to soften.
  • Fill a small pan by two thirds with water. Add a pinch of salt and a tsp of vinegar and bring to simmer. Gently poach the eggs for 3-5 minutes.
  • To serve, ladle half of the confit tomatoes onto two deep plates, season with freshly ground pepper and add an egg on top.
  • Serve with a slice of crusty bread (not included in the calorie count)