Breakfast
Broa Breakfast Bowl with Poached Egg & Charred Tomato Soffritto
Crispy cubes of Portuguese broa (corn & rye bread) tossed with a slow-cooked tomato, garlic & onion soffritto, then topped with a poached egg whose yolk becomes your sauce. Summer bright, deeply savory, entirely approachable.
509cal per serving
13gprotein
46gcarbs
32gfat
8min prep 22min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Cottage Cheese Bowl Recipe 5 min
- Grits Recipe 35 min
- Greek Yogurt Bowl Recipe 5 min
- Tomato Soup Recipe 35 min
- Grain Bowl Recipe 55 min
- Egg Roll in a Bowl Recipe 25 min
- Dutch Baby Recipe 25 min
- Smoothie Bowl Recipe 10 min
More recipes using tomato
Cook these next
They reuse what this recipe already has you buying.
Chilaquiles Rojos with Crispy Turkey Strips and Poached Egg
Breakfast · 790 cal
Shakshuka
Breakfast · 324 cal
Charred Breadfruit & Saltfish Salad with Cilantro-Lime Vinaigrette
Lunch · 820 cal
Pan-Seared Lamb Loin Chops with Black Garlic Jus, Charred Eggplant Caponata & Crispy Sage Breadcrumbs
Dinner · 1428 cal
Zaalouk on Grilled Bread with Whipped Labneh
Snack · 944 cal
Zaalouk-Spiced Shakshuka with Whipped Labneh
Breakfast · 519 cal
