Mediterranean Diet Friendly Israeli Breakfast

Total time45 min

Prep time20 min

Cook time25 min

Mediterranean Diet Friendly Israeli Breakfast

This spread is a big, sunny Mediterranean table in one skillet. A smoky-sweet tomato pepper sauce, built on olive oil, garlic, cumin, and paprika, simmers until it's thick enough to cradle eggs poached right into the sauce until the whites set and the yolks stay soft. Alongside it, a bright, crunchy salad of diced tomato, cucumber, and parsley gets tossed in lemon juice and olive oil for a fresh, acidic contrast to the rich sauce. Creamy labneh drizzled with olive oil and a dusting of za'atar, a bowl of olives, and warm pita round out the plate for scooping and sharing. It's the kind of vegetable-forward, olive-oil-driven, egg-and-dairy breakfast that lines up beautifully with a Mediterranean way of eating. Casual, colorful, and made for lingering over with coffee and good company.

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Ingredients

4 servings

For the tomato sauce

3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 medium yellow onion, finely diced
1 red bell pepper, finely diced
4 garlic cloves, minced
1 tsp ground cumin
1 tsp sweet paprika
½ tsp ground coriander
¼ tsp cayenne pepper
1 can (28 oz) crushed tomatoes
½ tsp salt, plus more to taste

For the eggs

8 large eggs

For the Israeli salad

3 medium roma tomatoes, finely diced
2 persian cucumbers, finely diced
¼ red onion, finely diced
3 tbsp fresh flat-leaf parsley, finely chopped
2 tbsp olive oil
1 tbsp fresh lemon juice
salt and pepper to taste

For serving

1 cup labneh (strained yogurt)
Omit this
This ingredient likely doesn’t work for the diet.
4 pita breads, warmed
½ cup mixed olives
2 tbsp olive oil, for drizzling over labneh
¼ tsp za'atar, for labneh (optional)
Omit this
This ingredient likely doesn’t work for the diet.
fresh flat-leaf parsley, roughly chopped, for garnish (optional)

Instructions

1
Make the Israeli salad: combine the diced tomatoes, cucumbers, red onion, and parsley in a mixing bowl. Drizzle with 2 tbsp olive oil and the lemon juice, season with salt and pepper, and toss to coat. Set aside at room temperature while you prepare the sauce.
2
Heat 3 tbsp olive oil in a 12-inch skillet over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.

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