“Mediterranean Paleo Israeli Breakfast Feast: A Sensory Delight”

Allergens

None

Ingredients

• 6 large eggs
• 1 cup cherry tomatoes, halved
• 1 large avocado, sliced
• 1/2 small red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 350°F (180°C).
2. Slice the cherry tomatoes in half and remove any excess seeds or pulp for a clean presentation.
3. Arrange the cherry tomato halves on a parchment lined baking sheet, drizzle with olive oil, and season with salt and pepper to taste.
4. Bake the tomatoes in the preheated oven for 20 minutes or until they begin to soften and release their juices.
5. In a non stick pan over medium heat, cook the eggs to your desired preference (sunny side up, over easy, or scramble
6. .
7. Season the cooked eggs with smoked paprika, salt, and pepper to taste.
8. Assemble the dish by placing a portion of roasted cherry tomatoes on each plate, followed by a few avocado slices, then the cooked eggs, and finally garnishing with red onion, olives, parsley, and cilantro.

Chef’s Insight

The smoked paprika adds a subtle smoky flavor to the eggs, which complements the Mediterranean flavors of this dish.