Paleo Egyptian Breakfast Fit for Pharaohs – A Wholesome Start to Your Day!

Allergens

Eggs, Soy (optional - if using soy-based feta cheese)

Ingredients

• 4 large free
• range eggs
• 1 medium
• sized bell pepper (any color)
• 1 small red onion
• 2 tomatoes
• 1 handful fresh spinach leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• Salt and black pepper, to taste
• Olive oil, for cooking
• Fresh parsley or cilantro, for garnish
• Optional: Feta cheese (for non
• Paleo version)

Instructions

1. Start by dicing the bell pepper, red onion, and tomatoes into bite sized pieces. Set them aside.
2. In a large pan over medium heat, add 2 tablespoons of olive oil and sauté the bell pepper, red onion, and spices (cumin and coriander) for 3 minutes or until the vegetables are slightly softened.
3. Add the diced tomatoes to the pan and cook for another 3 minutes, stirring occasionally.
4. Season the mixture with salt and black pepper, to taste.
5. In a separate non stick pan, cook the eggs to your desired preference (over easy, sunny side up, or scramble
6. .
7. Once the vegetables are cooked, add the spinach leaves to the pan and cook for another minute until they wilt.
8. To plate, place the vegetable mixture in the center of a serving dish, creating a bed for the eggs. Top with the cooked eggs, garnish with fresh parsley or cilantro, and serve immediately.
9. Optional: Add crumbled feta cheese on top for a non Paleo version.

Chef’s Insight

This recipe brings together the flavors and textures of Egypt while adhering to Paleo diet guidelines. The combination of spices adds depth, while the vegetables provide essential nutrients for a satisfying start to your day.

Notes

Be sure to use free-range eggs for a more ethical and sustainable choice. If you're not following a Paleo diet, feel free to add in some whole grains or bread for an additional source of fiber and carbohydrates.