Baby Tomatoes and Poached Egg Salad

When you are at a loss of ideas, this is a quick dish to whip up. You can have it for breakfast, lunch or dinner. It’s healthy, light on the stomach yet very fulfilling and helpful for weight loss.


  • 2 Eggs
  • 8 Baby Tomatoes
  • 4-5 Lettuce Leaves
  • 2 Carrots
  • 2 Tbsp Barbeque Sauce
  • 3 Tbsp Olive Oil
  • 1/2 Tsp Mix Herbs
  • Chilli Flakes
  • Pepper Powder
  • Coriander Leaves (for dressing)


Prep: 10 minutes
Cooking: 10 minutes

  1. First, wash the tomatoes and cut them into 4 equal parts. Grate the carrots. Then, toss the lettuce leaves, carrots in a pinch of salt, olive oil and pepper. Set aside.
  2. For the poached egg, boil water on medium flame and stir well. Add one tablespoon of vinegar and move in a circular direction. Now add the egg and don’t overcook it. Finally, remove the eggs.
  3. In a pan, slightly grill the tomatoes with chilli flakes and salt.
  4. In a plate, serve a portion of the salad, place the eggs on it. Garnish with barbeque sauce and season with some mixed herbs and a coriander leaf.