Paleo Turkish Breakfast: Aromatic Delights for the Senses

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 large ripe avocados, sliced 1 cup cherry tomatoes, halved 4 eggs 1/2 cup black olives, pitted 1 small red onion, thinly sliced 1 cucumber, thinly sliced 1/4 cup fresh dill, chopped 1/4 cup fresh parsley, chopped 1 tablespoon extra virgin olive oil Salt and pepper, to taste

Instructions

1. a. Preheat oven to 375°F (190°C). b. Slice avocados and set aside. c. In an oven safe dish, layer the cherry tomatoes, avocado slices, red onion, and cucumber. Season with salt and pepper. d. Drizzle extra virgin olive oil over the layers. e. Bake for 20 minutes, or until the vegetables are tender and warm. f. While the dish is baking, cook the eggs to your desired preference (poached, scrambled, or frie
2. . g. Remove the baked dish from the oven and top with black olives, dill, and parsley. Arrange cooked eggs on the side. h. Serve immediately and enjoy!

Chef’s Insight

This recipe highlights the essence of a Turkish breakfast, incorporating flavors and textures from traditional dishes while catering to paleo diet restrictions.

Notes

For a vegan option, replace eggs with tofu or tempeh