Description
Experience a true taste of the Mediterranean with this bright and satisfying breakfast, a beautiful composition of creamy eggs, zesty vegetables, and rich tomatoes designed to fuel your day.
Ingredients
Scale
For the Herb & Vegetable Salads
- 3 Persian cucumbers (~5 oz/140 g each; ~15 oz/425 g total, thinly sliced)
- ¾ tsp za’atar
- ⅓ cup finely diced red onion
- 1 medium red bell pepper (thinly sliced)
- ¾ cup fresh parsley leaves
- ¾ tsp ground cumin
- Grated zest of ½ large lemon
- 2 tsp extra-virgin olive oil
- 1 small garlic clove (crushed)
- ¼ tsp fine sea salt (divided)
- 1 –2 tbsp fresh lemon juice (to taste)
For the Tahini Egg Scramble
- 6 large eggs
- 3½ tbsp tahini paste
- ⅛ tsp smoked paprika
- ½ tsp fine sea salt
- ⅛ tsp freshly ground black pepper
For Assembly & Garnish
- 3 thick slices heirloom tomato (about ½-inch each)
- 6 tbsp labneh (divided)
- ½ tsp sumac (for sprinkling)
- Whole-grain crackers or toasted whole-wheat pita (for serving)
Instructions
- Preheat the broiler and position a rack 6–8 inches from the heat source. Arrange the tomato slices on a small foil-lined baking sheet.
- Cucumber salad: toss the sliced cucumbers with the za’atar and a pinch of the salt; set aside.
- Pepper–onion salad: in a bowl, combine onion, bell pepper, parsley, cumin, and lemon zest. Warm the olive oil with the crushed garlic in a tiny saucepan for 30–60 seconds until fragrant; discard the garlic. Drizzle the infused oil over the mixture, add lemon juice and the remaining salt, and toss.
- Broil the tomatoes 3–5 minutes, until softened and lightly charred at the edges.
- In a medium bowl, whisk the eggs with tahini, smoked paprika, salt, and pepper using an immersion blender until smooth and pale.
- Heat a nonstick skillet over medium-high. Pour in the egg mixture; let it set briefly, then gently push from edges toward center with a rubber spatula until soft, creamy curds form. Remove from heat just before fully set.
- Assemble: place one warm tomato slice in each of three bowls. Top each with 1 tbsp labneh. Divide the scrambled eggs among bowls, sprinkle with sumac, and serve immediately with the cucumber salad, pepper–onion salad, and the remaining 1 tbsp labneh per serving on the side, plus crackers or pita.
Notes
Nutrition Facts (per serving: 1 of 3): Calories: 370 kcal | Total Fat: 24.1 g (Saturated Fat: 6.0 g) | Total Carbs: 20.2 g (Fiber: 5.2 g, Net Carbs: 14.9 g) | Protein: 21.1 g | Sodium: 782 mg
These values are approximate and may vary based on ingredients and preparation.
Nutrition
- Calories: 370