Cinematic Israeli Breakfast Bowl for Paleo Dieters: A Savory Journey

Allergens

Eggs (in the recipe)

Ingredients

• 2 large free
• range eggs
• 1 tablespoon olive oil
• 1/2 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted
• 1/2 avocado, sliced
• 1/4 cup feta cheese, crumbled (optional)
• Handful of fresh parsley, roughly chopped
• Salt and black pepper, to taste
• Optional: gluten
• free toast or Paleo bread

Instructions

1. Heat a non stick skillet over medium heat. Add olive oil and swirl to coat the surface.
2. Crack both eggs into the skillet and season with salt and black pepper. Cook until the whites are set, but yolks remain runny (over easy). Remove from heat and set aside.
3. In a separate pan, sauté cherry tomatoes and red onion slices over medium heat for 2 3 minutes, or until softened. Season with salt and black pepper to taste.
4. Assemble the Israeli breakfast bowl by dividing cooked vegetables between two serving dishes. Top each dish with an egg, Kalamata olives, avocado slices, crumbled feta cheese (if using), and a sprinkle of fresh parsley.
5. Serve immediately with optional gluten free toast or Paleo bread on the side.

Chef’s Insight

For a personal touch, add a dash of smoked paprika or sumac to the tomato mixture

Notes

Customize the dish with your favorite Paleo-friendly toppings