“Mediterranean Delight: An Advanced Vegetarian Israeli Brunch”

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 2 large, ripe avocados
• 1 cup cherry tomatoes, assorted colors
• 1 large red bell pepper
• 1 small red onion
• 4 large eggs
• 1/2 cup feta cheese, crumbled
• 1/2 cup fresh basil leaves, packed
• 1/2 cup Kalamata olives, pitted
• 1/4 cup capers, rinsed and drained
• 1/4 cup extra virgin olive oil
• 1 lemon, zested and juiced
• Salt and pepper to taste
• 1/4 teaspoon ground sumac
• Optional: crusty whole grain bread or pita for serving

Instructions

1. Halve the avocados, remove the pit, and scoop out a portion from the center of each half to create a shallow well. Set aside.
2. Slice the red bell pepper into thin strips and finely chop the red onion.
3. In a small mixing bowl, combine the cherry tomatoes, sliced bell pepper, chopped onion, Kalamata olives, capers, lemon zest, and half of the lemon juice. Season with salt and pepper to taste, and toss gently to mix.
4. In a separate bowl, whisk together the extra virgin olive oil, remaining lemon juice, and ground sumac. Adjust seasoning if necessary.
5. Heat a non stick skillet over medium heat. Crack the eggs into the pan and cook them sunny side up or to your preferred level of doneness. Season with salt and pepper.
6. Place the avocado halves on individual plates, and top with the tomato mixture. Add a cooked egg on top of each avocado half. Sprinkle feta cheese over the eggs, then garnish with fresh basil leaves.
7. Drizzle the sumac dressing over the entire dish and serve immediately with crusty whole grain bread or pita on the side.

Chef’s Insight

The combination of flavors and textures in this recipe creates a truly memorable brunch experience. The Mediterranean Delight can be easily adapted to suit different dietary needs and preferences.

Notes

The Mediterranean Delight is best enjoyed fresh, but leftovers can be stored in the refrigerator for up to two days. Reheat gently and adjust seasoning if necessary.