Easy poach egg breakfast in a pan | The Citizen

Ingredients

• Day-old French loaf, ciabatta bread or sourdough loaf, roughly ½ loaf
• Approximately 600g cocktail tomatoes, halved
• Sea salt and freshly ground black pepper, to taste
• 6 tablespoons (90ml) olive oil
• 4 tablespoons (60ml) red wine vinegar
• 4 garlic cloves, crushed
• 2 tablespoons capers, rinsed and roughly chopped (optional)
• 1 lemon, juiced
• 6 large fresh eggs
• 10g fresh basil leaves, chopped
• Handful baby spinach leaves or micro salad greens to serve
• Parmesan shavings to garnish
• Basil pesto to drizzle on eggs (optional)