Middle Eastern Poached Eggs on Sourdough

There’s something deeply satisfying about a breakfast that feels both grounding and vibrant — and this Middle Eastern–inspired take on poached eggs delivers exactly that. Creamy smashed avocado forms the base, layered with salty feta, crunchy radish, jewel-like pomegranate seeds, and a gentle drizzle of olive oil, all brought together by perfectly poached eggs on toasted sourdough.

This dish is a beautiful example of balance: protein to support satiety and blood sugar stability, healthy fats for hormone support, fibre-rich plants for gut health, and a burst of colour and texture that makes breakfast feel intentional rather than routine. It’s simple enough for a weekday morning, yet special enough to serve when you want something a little more elevated.

A note on seeds: the black seeds often seen in Middle Eastern cooking are nigella seeds (also called kalonji or black cumin), which are different from black sesame seeds. Nigella seeds have a more aromatic, slightly onion-like flavour, while black sesame seeds are milder and nuttier. Either works here — choose what you enjoy or have on hand.

Middle Eastern Poached Eggs (Serves 1)

Ingredients

1 slice sourdough bread, toasted

1/2 ripe avocado

2 eggs

30g feta, crumbled

2 radishes, thinly sliced

1 tbsp pomegranate seeds

1 tsp white sesame seeds

½ tsp nigella seeds (or black sesame seeds)

Extra virgin olive oil, to drizzle

Lemon juice, to taste

Sea salt and cracked black pepper

Method

Poach the eggs: Bring a small saucepan of water to a gentle simmer. Add a splash of vinegar if desired. Crack each egg into a small bowl, then gently slide into the water. Poach for 3–4 minutes, until the whites are set and the yolks are still soft. Remove with a slotted spoon and set aside.

Prepare the avocado: Smash the avocado with a fork and season with a pinch of salt, pepper, and a squeeze of lemon juice.

Assemble: Spread the smashed avocado generously over the toasted sourdough. Scatter over the feta, radish slices, pomegranate seeds, and sesame/nigella seeds.

Finish: Top with the poached eggs, drizzle lightly with olive oil, and season to taste.

Serve immediately while the eggs are warm and the toast is crisp.