Poached egg on tomatoes and ham

Ingredients for 4 servings:

• 300 g cherry tomatoes
• 1 shallot(s)
• 2 tbsp olive oil
• 4 slices of cooked ham
• 4 sprigs of thyme
• 4 eggs
• 4 tbsp vinegar
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Wash the tomatoes, remove the stems, remove the seeds, and chop the tomatoes into large pieces. Peel the shallot and finely dice or chop. Cut the ham into strips and then tear into small pieces. Wash the thyme, spin it dry, tear off the leaves, and chop them. Place the tomato pieces and olive oil in a bowl and mash the tomatoes with a fork. Then add the prepared ingredients, mix everything well, and season with 1 teaspoon of vinegar, salt, and pepper. Let it stand for a while. Bring a large pot of water to a boil and add 3 tablespoons of vinegar. Then reduce the heat. Crack the eggs one at a time into 4 small cups. Stir the boiling vinegar water with a spoon to create a whirlpool, then quickly drop the eggs one at a time into the swirling water. Cook the eggs in the no longer boiling water for about five to six minutes, then remove them with a ladle and drain on kitchen paper. Serve the tomato salad in glasses, top each glass with an egg, and garnish with some thyme.