I'm never one to put too much effort into the breakfast I have at home. Of late, it's Vegemite on toast with a coffee. When we were travelling around the Mediterranean back in 2002, be it in Morocco or the Middle East, I found the breakfast plates were similar. Bread, boiled eggs, olives, cucumber and fetta. I fell in love with it. Simple things, simple flavours and no cutlery required.
What I've made here is along those lines, just a little more elaborate. A combination of sweet heirloom tomatoes, avocado, caperberries, olives and goat's cheese. A bit of toast slathered with hummous, some oozing soft-boiled egg and a crunchy sprinkle of dukkha. This is one brekkie I could wake up to any day.
soft eggs with tomato, avocado, goat cheese, hummus & dukkha
- 50 g cherry tomatoes, cut into quarters
- 1 tbsp goat's cheese, crumbled
- ¼ avocado, diced
- 1 tsp chives, roughly chopped
- 5 black olives
- 5 caperberries
- ½ tsp extra virgin olive oil
- Salt & black pepper, to taste
- Toasted rye sourdough
- 1 egg, room temperature.
- 1 tbsp hummous
- ¼ tsp dukkha
Combine the tomatoes, goat's cheese, avocado, chives, olives, caperberries and oil in a small bowl. Gently mix and season with salt and pepper, to taste.
Half fill a small saucepan with water and bring to the boil. Carefully place the egg into the boiling water, using a spoon so it doesn't hit the bottom as that may cause it to crack. Boil for five minutes while you toast your bread and smear it with the hummous. Tumble the tomato mixture over half of the toast.
When the egg is done, cool it under cold running water for about 30 seconds then carefully remove the shell. Cut it in half and place onto the toast. Sprinkle with dukkha and serve immediately.