Turkish toast with poached egg (yummy)

The weekend is always better when you start with a delicious and healthy breakfast - just like this one!

Ingredients (serves 4)

• 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

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.
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.
3. Place bread bases on plates. Top with tomato mixture and eggs. Sprinkle with sumac. Cover with bread tops. Serve.

Notes & tips

• Sumac is a Middle Eastern spice available from the spice section of your supermarket. You could replace with grated lemon rind