Hungarian Breakfast Delight: A Paleo-Friendly Feast for Your Senses

Allergens

None, if using gluten-free dairy and egg alternatives (optional)

Ingredients

• 6 large free
• range eggs
• 2 cups fresh spinach, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/2 cup cucumber, diced
• 1/2 cup bell peppers, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup sunflower seeds
• 1/4 cup extra virgin olive oil
• Salt and pepper, to taste
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried dill

Instructions

1. In a large bowl, whisk together the eggs, salt, pepper, and spices until well combined. Set aside.
2. In a non stick pan, heat 1 tablespoon of olive oil over medium heat. Add the onion and garlic, sauté for 3 minutes or until softened.
3. Add the bell peppers to the pan and cook for another 2 minutes.
4. Stir in the spinach and cook until wilted, about 1 2 minutes.
5. In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the cucumber and cherry tomatoes, sauté for 3 4 minutes or until slightly softened.
6. Combine the cooked vegetables in a large mixing bowl, add the herbs, and mix well.
7. Pour the egg mixture over the vegetable mixture, stirring gently to combine.
8. Cook the eggs on low heat, stirring occasionally, for 5 6 minutes or until set but still slightly runny.
9. Garnish with sunflower seeds before serving.

Chef’s Insight

For an extra touch, drizzle olive oil and sprinkle paprika on top before serving

Notes

Adjust seasoning to taste