Sundrenched Tomato & Basil Crostinis with Poached Eggs

Preheat a non-stick pan over medium heat. Add olive oil, cherry tomatoes, chili flakes, the chopped fresh basil, balsamic vinegar, salt, and black pepper. Saute until the tomatoes soften, about 5-7 minutes.

While the tomatoes cook, lightly oil each side of the ciabatta slices. Place slices on the same pan once tomatoes are done. Toast each side until they are golden and crisp.

For poached eggs, heat a pot of water until it simmers. Crack one egg into a bowl. Using a spoon, create a gentle whirlpool in the pot. Carefully slide the egg into the center of the whirlpool. Poach the egg for 4-5 minutes for a runny yolk, or to your preferred doneness. Use a slotted spoon to carefully lift out the egg, let it drain on a paper towel. Repeat for the remaining eggs.

Assemble the crostinis: place a toasted ciabatta slice on a plate, then divide the sauteed tomatoes equally among the slices. Top each with a poached egg, season with additional salt and pepper if needed. Serve immediately, enjoy warm.