“Mediterranean Sunrise: A Paleo-Friendly Lebanese Breakfast for the Senses”

Allergens

Eggs, Soy (optional feta cheese)

Ingredients

• 1 cup Freekeh (roasted green wheat) 2 cups Water Salt to taste 4 Large eggs 1/4 Cup Olive oil, divided 1/2 Teaspoon Cumin powder 1/2 Teaspoon Paprika 1/2 Teaspoon Sumac 1/2 Teaspoon Black pepper, freshly ground 1/2 Cup Cherry tomatoes, halved 1/4 Cup Fresh parsley, chopped 1/4 Cup Green onions, thinly sliced 1/2 Cup Kalamata olives, pitted and halved 1/2 Cup Feta cheese, crumbled (optional)

Instructions

1. In a medium saucepan, bring freekeh and water to a boil. Reduce heat to low, cover, and simmer for 20 minutes or until tender. Season with salt to taste, then set aside.
2. In a non stick skillet, heat 1 tablespoon of olive oil over medium heat. Crack eggs into the skillet, season with salt and pepper, and cook to your desired doneness. Remove from pan and keep warm.
3. In another small bowl, combine cumin, paprika, sumac, and ground black pepper. Mix well.
4. Heat remaining olive oil in a large skillet over medium heat. Add halved cherry tomatoes and cook for 2 3 minutes or until they start to soften.
5. Stir in the spice mixture, green onions, and parsley into the skillet with the tomatoes. Cook for another minute.
6. Gently fold in cooked freekeh and kalamata olives, and cook for 2 more minutes.
7. To serve, place a scoop of the freekeh mixture on each plate, topped with a fried egg. If using, sprinkle crumbled feta cheese over the top. Garnish with fresh parsley and enjoy!

Chef’s Insight

The interplay of textures, flavors, and aroma creates an immersive culinary experience

Notes

Feel free to adjust spices and ingredients according to personal taste