Balsamic Roasted Tomatoes, Dukkah & Poached Egg

You have just stumbled across your new favourite go-to breakfast recipe. Fresh seasonal tomatoes, slowly roasted and brought to life with our Sticky Balsamic reduction. Topped off with a poached egg and added crunch with our nutty Bush Tucker Dukkah. A true breakfast favourite and delicious snack in our household and we cant wait for it to be yours too! Enjoy!

Recipe by Mel, Thrive Wholesome Nutrition.


Serves 2


  1. Preheat the oven to 200° degrees celsius.
  2. Place the goat's cheese in a small bowl, add olive oil and whip briefly until well combined and smooth, then set aside.
  3. Place cherry tomatoes and garlic (cut in half), in an oven proof dish, and coat with olive oil & Sticky Balsamic reduction.
  4. Place in the oven to roast for 20-25 minutes, stirring a few times to ensure tomatoes are well coated and not sticking.
  5. While roasting tomatoes, slice 4 pieces of sourdough and coat lightly with olive oil, ready to grill.
  6. When tomatoes are almost ready, boil a large pot of water and add white vinegar.
  7. Let the water come to a steady simmer. Gently crack eggs into the water and poach for 3 minutes. (You can crack each egg into a small bowl first, and then pour the egg from the bowl into the water, to make the transition easier)
  8. Whilst eggs are cooking, grill the sourdough and set aside.
  9. Once eggs are cooked, place on paper towel to drain and rest.
  10. Take tomatoes out of the oven once cooked and set aside ready to top the sourdough.
  11. When toast is cooked, spread goat’s cheese, top with the roasted tomatoes, and place the poached egg on top.
  12. Sprinkle with Bush Tucker Dukkah, a few basil leaves, serve and ENJOY!

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