Poached Eggs with Tomato and Coriander

Serves: 2

You will need

150g Alpro simply plain
1 red onion  
1 green bell pepper
1 red bell pepper
1 tsp paprika
1 red chilli
4 eggs
1 tbsp lemon juice
30g fresh coriander
2 tbsp extra virgin olive oil
2 cloves of garlic
Salt and pepper to taste


1 Remove the stems and seeds from the peppers and slice thinly and roughly chop the onion, and mince the garlic.

2 Slice the chilli, removing or keeping the seeds depending on preference, and roughly chop the coriander including the stems.

3 Add a tablespoon of olive oil to a medium sized frying pan over a medium heat. When the oil is hot add in the onion, half the chilli, the peppers, paprika and a clove of garlic, and sauté for 4-5 minutes. Season with salt and plenty of freshly milled black pepper.

4 Add in the tomatoes and cook for a further 3-4 minutes. Using a wooden spoon make 4 small rounds holes in the tomato mixture and crack the eggs in. Cover the pan with a lid and cook until the eggs are set.

5 In the meantime, mix the Alpro Simply Plain with a minced clove of garlic, 1 tbsp of lemon juice, half the chopped coriander and 1 tbsp extra virgin olive oil. Season with salt and pepper to taste.

6 Serve the eggs and tomatoes with the Alpro Simply Plain mixture on the side, sprinkle over the remaining coriander and chilli, and serve with toasted sourdough bread.

All recipes courtesy of Alpro.

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