Warm Tuscan orzo salad with poached egg

Bring a large pot of lightly salted water to a boil. Cook the orzo pasta according to the package instructions (approx. 8-9 minutes) until al dente, then drain and drizzle with a little extra virgin olive oil to prevent it from sticking together.

In a dry pan, toast the pine nuts over low heat for 1-2 minutes until golden brown, taking care not to burn them, then set aside in a small bowl.

In the same pan, heat a tablespoon of olive oil. Add the halved cherry tomatoes and the sliced sun-dried tomatoes, then sauté for 2-3 minutes until the fresh tomatoes soften slightly and caramelize.