Paleo Turkish Breakfast: A Delectable Start to Your Day!

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 cups spinach, fresh and chopped 1 cup cherry tomatoes, halved 1/2 cup red onion, thinly sliced 1/2 cup cucumber, thinly sliced 1 cup bell pepper, diced 2 tbsp olives, Kalamata 4 large eggs 1/4 lb bacon, thinly sliced 1/2 cup feta cheese, crumbled (for non
• Paleo, replace with Paleo
• friendly cheese) 1 tbsp olive oil Salt and pepper, to taste Fresh parsley and dill, for garnish

Instructions

1. Heat a large skillet over medium heat and add the olive oil. Cook the bacon until crispy, then remove from pan and set aside.
2. In the same skillet with the bacon grease, sauté the onions until translucent, then add the spinach and cook until wilted. Season with salt and pepper to taste.
3. Add the cherry tomatoes, bell pepper, and cucumber to the skillet and cook for 2 minutes.
4. In a separate pan, fry the eggs to your desired preference.
5. Plate the cooked vegetables in two portions, top with bacon slices and crumbled feta cheese (or Paleo friendly cheese alternative). Add a side of grilled tomatoes and mushrooms for added flavor.
6. Top each portion with a fried egg and garnish with fresh parsley and dill. Serve immediately!

Chef’s Insight

This Paleo Turkish Breakfast recipe highlights fresh flavors and textures while remaining accessible and easy to prepare at home. Enjoy the sensory experience with each bite!