Breakfast Bowl with Jalapeno Aioli

Breakfast Bowl with Jalapeno Aioli

PREP: 10min | TOTAL TIME: 40min | SERVINGS: 2


  • 2 eggs
  • 1/2 fennel, thinly sliced
  • 1/4 green or red cabbage, thinly sliced
  • 1 bunch parsley or cilantro, chopped
  • 2 tbs Smoke Show Jalapeno Aioli
  • 1 lemon or lime
  • 1 cup cherry tomatoes
  • 1 tbs white sugar
  • 1 tbs balsamic vinegar
  • 2 slices of bread


  1. Preheat oven to 375 F.
  2. Mix the cherry tomatoes with the sugar, balsamic vinegar, a drizzle of oil and a pinch of salt.
  3. Put on a baking sheet with parchment paper and bake in the oven for 20-25 minutes.
  4. Mix the fennel with the cabbage, parsley, Smoke Show Aioli, a drizzle of oil, lemon juice, salt and pepper. Set aside.
  5. Bring a pot of water to a boil than lower heat to a simmering water. Crack the eggs and put each one in a glass.
  6. Pour the eggs in the pot and poach 4-5 minutes. Remove carefully with a slotted spoon.
  7. Toast bread.
  8. Serve everything in a plate and enjoy!