“Delightful Egyptian Breakfast Platter: Wholesome & Flavorful”
Discover an easy-to-make and delicious Egyptian breakfast platter that will transport you to the heart of Egypt with its mouthwatering flavors and vibrant colors.
Allergens
Eggs, Dairy (optional olives)
Ingredients
- 4 large eggs 2 tablespoons olive oil 1 small onion, finely chopped 1 small tomato, diced 1/2 teaspoon ground cumin 1/2 teaspoon paprika Salt and pepper to taste 4 slices of whole
- grain pita bread 8 tablespoons labneh (Greek yogurt can be used as a substitute) 1 small cucumber, thinly sliced 1/2 cup crumbled feta cheese 1/2 cup chopped fresh parsley 1/2 cup chopped fresh mint 4 olives, pitted and halved (optional) Lemon wedges for serving
Instructions
- Heat olive oil in a non stick pan over medium heat. Add onions and sauté until translucent.
- Stir in the tomatoes, cumin, paprika, salt, and pepper. Cook for 5 minutes or until the tomatoes soften.
- In another pan, fry eggs to your desired preference.
- Toast the pita bread and cut into triangles.
- Assemble the breakfast platter with labneh, sautéed vegetables, cucumber slices, crumbled feta cheese, and fresh herbs. Top with fried eggs and garnish with olives and lemon wedges.
Chef’s Insight
This recipe showcases the flavors and textures of Egyptian cuisine, making it perfect for breakfast or brunch gatherings.
Notes
Adjust the spiciness by adding more or less cumin and paprika according to preference.