Paleo Israeli Breakfast

Total time45 min

Prep time20 min

Cook time25 min

A skillet of eggs poached directly in a spiced tomato sauce is the heart of this one, built from softened onion and red bell pepper, plenty of garlic, and a warm blend of cumin, paprika, coriander, and cayenne simmered with crushed tomatoes until deeply flavorful. The eggs nestle right into that sauce and cook until the whites set and the yolks stay soft, so every bite gets that rich, saucy pull. Alongside it, a bright, crunchy Israeli salad of diced tomato, cucumber, red onion, and parsley tossed in olive oil and lemon juice adds fresh contrast to the warm, spiced skillet. Briny olives round out the spread with salty depth and texture. It's a vibrant, vegetable-forward breakfast that leans on real, whole ingredients from start to finish, making it a solid fit for a Paleo table.

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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.
Chef's tip
Choose a plain, unsweetened dairy-free yogurt unless the recipe calls for a flavored one.
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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