Heirloom Tomato Panzanella with Poached Eggs
Italian Panzanella with Poached eggs
Course: Salad
Cuisine: Italian
Author: Angela Roberts
- 1 1/2 cup cubed bread toasted in oven
- 11/2 cup coarsely chopped heirloom tomatoes
- A few sweet cherry peppers
- A few kalamata olives or oil cured olives
- 1 teaspoon capers
- extra virgin olive oil high quality
- handful basil leaves
- Sea salt black pepper
- 2 eggs poached
Toast cubes of bread.
Chop tomatoes into large bite size chunks. In a small bowl, olive oil, red wine vinegar, capers, salt, pepper. Toss tomatoes in dressing. There should be ample enough dressing to absorb the bread. I like the bread cubes to stay a little harder (not mushy) so I do it this way. You could also soak the bread cubes in the dressing first and then add in tomatoes.
Add in a few chopped cherry peppers, olives and basil. Season to taste.
Top with poached egg, more capers and a drizzle of olive oil.