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Poached eggs with stewed tomatoes

Breakfasts Regional Cuisine of Poland 15 min Medium 20 wyświetleń ~6.50 PLN * - (0)
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Description

Delicate poached eggs served on aromatic, lightly stewed tomatoes — a classic Polish breakfast with a twist. The dish combines the velvety texture of runny yolk with the sweet-and-sour, silky layer of tomato and the buttery aroma of onion. Its origins are inspired by home cooking in Poland: simple ingredients, quick preparation, and impressive presentation. It pairs wonderfully with fresh country bread and green additions (e.g., sorrel, chives). This breakfast is light, filling, and visually appealing — perfect for a leisurely morning or a quick weekend breakfast for two.

Ingredients Used

Ingredients (9)

Servings:
2
  • Chicken egg 4 szt. (~240 g)
  • Tomato 2.5 szt. (~300 g)
  • Onion 0.5 szt. (~75 g)
  • Butter 20 g
  • Wine vinegar 15 ml
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Country bread 200 g
  • Sorrel 30 g
💰 Szacowany koszt dania: ~6.50 PLN (3.25 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of tomatoes

1

Prepare the vegetables: wash the tomatoes. Cut the tomatoes into eighths or into thick cubes (about 1.5–2 cm). Peel and finely chop the onion. With evenly sized pieces of tomato, the sauce will have a nice consistency.

Ingredients: Tomato, Onion
Use a sharp knife and a cutting board. If the tomatoes have a lot of juice, drain some off so the sauce isn't too watery.
2

In a 20–24 cm skillet, heat the butter over medium heat. When the butter melts and starts to foam slightly (about 30–45 seconds), add the chopped onion. Sauté for 2–3 minutes, stirring with a wooden spoon, until the onion becomes translucent and soft — do not let it brown too much.

Ingredients: Butter, Onion
The best is a heavy-bottomed pan. Use a wooden spoon or spatula to avoid scratching the coating.
3

Add the chopped tomatoes to the pan. Raise the heat to medium-high and sauté for 4–5 minutes, until the tomatoes release their juice and start to form a light sauce. Stir every 30–45 seconds. Season with salt and pepper to taste. When the tomatoes are soft, reduce the heat to low and keep warm.

Ingredients: Tomato, Salt, Black pepper
The sauce should be soft and slightly reduced — when a spoon moves across the pan, it leaves a mark. If it is too watery, cook for an additional 1–2 minutes.

Poached Eggs

4

Prepare a pot of water for poaching: fill a medium pot with 1–1.2 liters of water and bring it to a gentle simmer (small bubbles at the bottom and steam). Add wine vinegar to the water (15 ml). Reduce the heat so that the water is just gently bubbling — it should not be boiling vigorously.

Ingredients: Wine vinegar
Use a pot with a diameter of about 18–20 cm, the water should be about 5–6 cm deep. Too vigorous boiling will break the eggs.
5

Crack one egg into a small cup (bowl). Gently stir the water in the pot to create a whirlpool (circular motion with a spoon). Holding the cup close to the surface of the water (about 2–3 cm), slowly pour the egg into the center of the whirlpool. Cook for 2.5–3 minutes for a runny yolk or 3.5–4 minutes for a firmer yolk. Remove the egg with a slotted spoon and place it on a plate lined with a paper towel to drain excess water. Repeat with the remaining eggs.

Use a slotted spoon with a wide bowl. If you're worried about spilling, simply crack the egg into a small bowl and gently slide its edge under the surface of the water before releasing the egg.

Assembly and serving

6

Toast the bread: if you are using country bread, toast it in a dry pan for 1–2 minutes on each side over medium heat until golden and crispy. On a plate, arrange the toasted bread, place a portion of stewed tomatoes (about 2–3 tablespoons per person) on top, and gently place two poached eggs on top. Season with a pinch of salt and freshly ground pepper.

Ingredients: country bread, Tomato, Salt, Black pepper, sorrel
The best tool for transferring the eggs to the plate is a flat spatula to avoid damaging the yolk. If you are adding sorrel, place it now as a decoration.
7

Final touch: sprinkle the top with finely chopped sorrel (optional) or fresh chives if you have them on hand. Serve immediately — the eggs should have warm whites and a runny, creamy yolk when broken.

Ingredients: sorrel, Butter
Serve immediately, as the yolk will start to set after a few minutes. Additionally, you can add a few drops of good olive oil or a bit of butter on the tomato for shine.

Fun Fact

💡

Poached eggs are known in kitchens all over Europe; the technique was particularly popular in French cuisine, but in Poland, they are often served with simple accompaniments like sautéed vegetables or toast.

Best for

weekendowe śniadanie śniadanie dla gości lekki brunch

Tips

🍽️ Serving

Serve the dish immediately after preparation, with some fresh bread. To achieve a creamy consistency for the yolk, cook the eggs for 2.5–3 minutes depending on their size. Freshly ground pepper and a few leaves of sorrel or dill are great additions for serving.

🥡 Storage

Poached eggs are best consumed immediately. You can store the stewed tomato in a covered container in the refrigerator for up to 2 days and reheat it in a pan. It is not recommended to store cooked poached eggs for longer than a few hours.

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