“Authentic Paleo Turkish Breakfast Feast: A Flavorful Culinary Adventure”

Allergens

Tree Nuts (almonds, walnuts, pistachios), Seeds (sunflower seeds, pumpkin seeds, sesame seeds)

Ingredients

• 1. 2 cups almond flour 2. 1 cup walnuts, roughly chopped 3. 1/2 cup sunflower seeds 4. 1/2 cup pumpkin seeds 5. 1/2 cup pistachios, shelled and roughly chopped 6. 1/4 cup sesame seeds 7. 2 tbsp olive oil 8. 1 tsp ground cumin 9. 1 tsp ground paprika 10. Salt, to taste 11. 1/2 tsp black pepper, freshly ground 12. 1 cup cherry tomatoes, halved 13. 1 large red onion, thinly sliced 14. 6 eggs, preferably organic and free
• range 15. Fresh parsley and dill, for garnishing

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix almond flour, walnuts, sunflower seeds, pumpkin seeds, pistachios, sesame seeds, cumin, paprika, salt, and pepper. Add olive oil and mix until well combined.
3. Spread the mixture evenly on a parchment lined baking sheet and bake for 12 minutes or until golden brown. Remove from oven and let it cool slightly.
4. In a non stick pan, cook cherry tomatoes and red onions over medium heat until tender and slightly caramelized, about 5 minutes.
5. In another pan, fry eggs to your preference (sunny side up, over easy or poache
6. .
7. Assemble the breakfast feast by placing the baked seed mixture at the center of a serving platter. Arrange the cooked tomatoes and onions around the edge. Top with fried eggs, garnish with fresh parsley and dill, and serve immediately.

Chef’s Insight

Experiment with different herbs to change the flavor profile of this dish, such as using basil or mint instead of parsley and dill.

Notes

This recipe is gluten-free and dairy-free.