Israeli Breakfast Platter: A Paleo-Friendly Feast for the Senses

Allergens

Fish (salmon)

Ingredients

• 1 large eggplant
• 4 medium tomatoes
• 2 cups cherry tomatoes, halved
• 1 large cucumber
• 1 small red onion
• 2 bell peppers (any color)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves
• 4 slices of smoked salmon
• 6 large eggs
• 1 cup mixed mushrooms, sliced
• 1/4 cup Kalamata olives, pitted
• 2 tablespoons capers
• 1/2 cup feta cheese, crumbled (optional)
• 1/4 cup pine nuts, toasted

Instructions

1. a. Preheat the oven to 400°F (200°C). b. Slice the eggplant into 1/2 inch thick rounds and place on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and roast for 15 minutes or until tender. Set aside to cool. c. Cut the tomatoes and red onion into thin wedges. Slice the cucumber into rounds and bell peppers into strips. Toss all these ingredients in a bowl with olive oil, salt, and pepper, then spread them out on another baking sheet and roast for 15 minutes or until slightly charred. Set aside to cool. d. In a large non stick skillet, cook the eggs to your desired preference. e. Arrange all ingredients on a serving platter, alternating between eggplant, vegetables, salmon, and eggs. Garnish with fresh basil leaves, olives, capers, feta cheese (if using), pine nuts, and a drizzle of olive oil.

Chef’s Insight

Allow each ingredient to shine by using complementary seasonings and cooking methods.

Notes

Adjust the seasonings to your taste preference.