Egyptian Breakfast Extravaganza – A Culinary Journey Through Time

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 6 large eggs 1 tbsp olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1/2 cup crumbled feta cheese 1/4 cup chopped parsley 1/4 tsp ground cumin Salt and pepper to taste 8 slices whole wheat or multigrain bread, preferably day
• old 1/2 cup hibiscus tea concentrate (see recipe below) Honey for drizzling Hibiscus Tea Concentrate: 1 cup dried hibiscus flowers 4 cups boiling water Sugar to taste

Instructions

1. a. Prepare the hibiscus tea concentrate by steeping the dried hibiscus flowers in boiling water for about 5 minutes, then strain and add sugar according to your preferred level of sweetness. Set aside to cool. b. In a medium bowl, whisk together eggs, olive oil, onion, garlic, feta cheese, parsley, cumin, salt, and pepper. Set aside. c. Soak bread slices in hibiscus tea concentrate for about 2 minutes, then remove and gently shake off excess liquid. d. In a large skillet, pour the egg mixture and cook over medium heat until set, stirring occasionally to avoid sticking. Once the eggs are cooked through, fold them onto a serving plate. e. Arrange the soaked bread slices on top of the folded scrambled eggs, and drizzle with honey. Serve immediately.

Chef’s Insight

The unique combination of flavors in this dish takes inspiration from ancient Egyptian recipes while incorporating contemporary cooking techniques to create a truly memorable meal.

Notes

For best results, use freshly squeezed lemon juice in the hibiscus tea concentrate.