“Mediterranean-Inspired Gluten-Free Persian Breakfast Delight”

Allergens

Eggs, dairy (feta cheese)

Ingredients

• 4 large eggs 1/2 cup gluten
• free feta cheese, crumbled 1 small tomato, sliced 1/2 small red onion, thinly sliced 1/4 cup pitted Kalamata olives, halved 2 tablespoons fresh dill, chopped 2 tablespoons fresh parsley, chopped 1 teaspoon ground cumin 1/2 teaspoon paprika Salt and pepper to taste 2 slices gluten
• free bread, toasted (optional)

Instructions

1. In a non stick pan or skillet, heat a little oil over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in cumin and paprika, then add tomatoes, feta cheese, olives, dill, and parsley. Cook for another 2 3 minutes, until heated through. Season with salt and pepper to taste. In a separate pan or on a griddle, cook the eggs to your desired preference (sunny side up, over easy, etc.). To serve, place the cooked eggs on top of the vegetable and feta mixture, and optionally, place gluten free bread on the side.

Chef’s Insight

The key to this dish is to create a balance of flavors and textures - from the creaminess of the feta cheese to the tangy olives and the crunchiness of the red onions.

Notes

Feel free to adjust the spice levels according to your preference, or add additional herbs to enhance the flavors further.