Savory Greek Breakfast Skillet: A Paleo-Friendly Culinary Delight
Indulge in a scrumptious and wholesome Greek breakfast with this easy-to-prepare skillet recipe that's perfect for paleo diets. Packed with mouthwatering flavors and nutrient-dense ingredients like tomatoes, red onions, Kalamata olives, and fresh herbs, you'll be transported to sunny Greek shores in no time!
Allergens
None
Ingredients
- 4 large organic eggs
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- Fresh parsley leaves, for garnish
- Fresh basil leaves, for garnish
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the sliced red onion and cook until softened and translucent, about 3 4 minutes.
- Add the minced garlic and cook for an additional 1 minute, or until fragrant.
- Stir in the cherry tomatoes, Kalamata olives, oregano, sea salt, and black pepper. Cook for 5 minutes, or until the tomatoes have softened slightly.
- Create four small wells in the skillet by pushing the tomato mixture to the sides and gently crack an egg into each well.
- Cover the skillet and cook for 4 6 minutes, or until the eggs are cooked to your desired level of doneness.
- Carefully remove the skillet from heat, garnish with parsley and basil leaves, and serve immediately.
Chef’s Insight
The key to this recipe is balance - ensuring the right amount of salt and herbs to complement the natural flavors of the ingredients.
Notes
For a vegetarian option, add grilled mushrooms or zucchini to the skillet.