Turkish toast with poached egg

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How to make Turkish toast with poached egg

  • Yield : 4
  • Prep Time : 0:45
  • Cook Time : 0:10
  • Total Time : 0:55

Ingredients

  • 3 tomatoes, diced
  • 1 small red onion, diced
  • 1/3 cup coriander leaves, roughly chopped
  • 1 teaspoon red wine vinegar
  • 1 teaspoon white vinegar
  • 4 free-range eggs
  • 1 loaf Turkish bread, cut into 4 pieces, split, toasted
  • 1 teaspoon sumac (see note)

Method

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

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