Scrumptious Lebanese Paleo Brunch Platter: A Feast for the Senses!

Allergens

Eggs, Dairy (Halloumi Cheese and Labneh)

Ingredients

• 6 large eggs
• 1 cup diced tomatoes
• 2 zucchinis, grated
• 1/2 cup almond flour
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 8 oz halloumi cheese, sliced
• 1/2 cup labneh dip (Greek yogurt with lemon juice and garlic)
• 1/4 cup fresh parsley, chopped
• 1/4 cup cherry tomatoes, halved

Instructions

1. Preheat oven to 375°F (190°C).
2. In a medium sized mixing bowl, whisk together the eggs and diced tomatoes. Add salt, black pepper, cumin, smoked paprika, and oregano. Set aside.
3. In another large mixing bowl, combine grated zucchinis, almond flour, 1 tablespoon of olive oil, salt, and black pepper. Mix well to form the zucchini fritter mixture.
4. Heat a non stick skillet over medium heat, add a small amount of olive oil, and drop spoonfuls of the zucchini fritter mixture onto the skillet. Cook for 2 3 minutes on each side or until golden brown and cooked through. Set aside.
5. In a separate oven proof skillet, pour the egg and tomato mixture. Bake in the preheated oven for 15 20 minutes or until set. Remove from oven and let it rest for 5 minutes before slicing.
6. Grill the halloumi cheese slices on both sides for about 2 minutes each side, or until golden brown. Set aside.
7. Assemble the brunch platter by arranging Shakshuka slices, Zucchini Fritters, Halloumi Cheese, Labneh Dip, cherry tomatoes, and parsley on a large serving plate.
8. Serve immediately and enjoy your scrumptious Lebanese Paleo Brunch Platter!

Chef’s Insight

This brunch platter is not only easy to make but also packed with flavors and textures that will leave you craving more!

Notes

Ensure to use high-quality ingredients for the best results. Adjust seasoning according to personal taste preferences.