Mediterranean-Style Fried Asparagus with Poached Egg & Cherry Tomatoes
Crisp-tender asparagus is quickly pan-fried with olive oil, paired with sweet, juicy cherry tomatoes and topped with a soft poached egg. This Mediterranean-inspired dish is light, rich in healthy fats, and packed with nutrients — perfect served with crusty bread or a sprinkle of feta.
Time Breakdown:
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: 20–25 minutes
Ingredients:
Main Ingredients:
1 bunch asparagus, woody ends trimmed
1 cup cherry tomatoes, halved
2 eggs (for poaching)
2 tbsp olive oil (divided)
1 garlic clove, thinly sliced (optional)
Salt & freshly ground black pepper
Pinch of red pepper flakes (optional)
Optional Garnishes:
Crumbled feta or shaved Parmesan
Fresh basil, dill, or parsley
Lemon zest or a squeeze of lemon juice
Toasted pine nuts or a handful of arugula
Instructions:
Step 1: Prepare the Asparagus & Tomatoes
1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2. Add trimmed asparagus and a pinch of salt and pepper.
3. Sauté for 4–5 minutes, stirring occasionally, until crisp-tender and slightly blistered.
4. Add cherry tomatoes and sliced garlic (if using). Cook for another 2–3 minutes until tomatoes soften and begin to blister. Set aside.
Step 2: Poach the Eggs
1. Bring a small pot of water to a gentle simmer (not boiling).
2. Add a splash of vinegar (optional — helps keep egg whites together).
3. Crack each egg into a small ramekin or bowl.
4. Gently swirl the water and slide in the eggs one at a time.
5. Poach for 3–4 minutes, until whites are set but yolks are still runny.
6. Use a slotted spoon to remove eggs and drain on a paper towel.
Step 3: Assemble the Dish
1. Plate the sautéed asparagus and tomatoes.
2. Top with a poached egg on each serving.
3. Drizzle with remaining olive oil.
4. Sprinkle with salt, pepper, and any optional garnishes like feta, herbs, or lemon zest.
Notes & Tips:
Poached Egg Hack: Use a fine mesh sieve to remove watery whites before poaching for a neater egg.
Cheese Option: Feta adds a Mediterranean salty tang; goat cheese works beautifully too.
Greens Upgrade: Serve over a bed of arugula or spinach for extra nutrients.
Bread Pairing: Serve with toasted sourdough or pita to soak up the runny yolk.
❓ FAQ – Frequently Asked Questions
Q: Can I use another vegetable instead of asparagus?
A: Yes! Zucchini ribbons, green beans, or even broccoli rabe work well here.
Q: Can I make it vegan?
A: Omit the poached egg and top with avocado or hummus for creaminess.
Q: Can I roast the asparagus instead?
A: Absolutely. Toss with olive oil, roast at 425°F (220°C) for 12–15 minutes, then continue as directed.
Nutrition Information
Calories ~230 kcal
Protein 9 g
Carbohydrates 9 g
Fat 18 g
Saturated Fat 3.5 g
Fiber 4 g
Sugar 4 g