I could write a book on the infinite ways one can put together a Middle Eastern style breakfast. For now, I’ll simply say that I love this meal, and think more restaurants should offer it as a breakfast or brunch option. People need to get into this. Mezze for breakfast? Please sign me up!
Breakfasts tend toward the vegetarian side of things. Sometimes lamb sausage (merguez) will make an appearance, but it’s not a must-have. This type of breakfast is the perfect meal for those who have a light appetite in the morning, and it’s equally perfect for those who like to eat heavier for breakfast. You can eat a few bites, or a whole plate full of food. In other words, it’s flexible!
Here’s a breakfast I put together recently. It took all of about 7 minutes, including the time it took to scramble 2 eggs with a few snippets of fresh mustard greens, sundried tomato bits, and garlic.
The sesame and ground herb mixture on the left is zatar. I LOVE this stuff. Mixed with olive oil and a few bits of fresh garlic, it’s an immunity booster on a plate. The olives are filling and nutritious. The egg scramble was super simple. I just warmed a bit of olive oil, and lightly cooked some pieces of mustard greens, a few garlic bits, and some sundried tomatoes. Then I added in the eggs and scrambled them. (Scroll down for a more detailed recipe).
A nice change of pace from cold cereal, don’t you think?
Simple Egg Scramble with Greens and Sundried Tomatoes
2 large eggs, beaten (free range, organic eggs are best)
1 clove of garlic, finely chopped
Olive oil to coat pan
1/3 cup chopped, washed mustard greens (Or greens of your choice. Use more greens if you like)
4 sundried tomatoes, chopped (Try cutting them with kitchen scissors)
Optional: Nutritional yeast or cheese of choice (Feta, Parmesean) for sprinkling on top
1. Heat olive oil over medium heat in a small skillet.
2. Once oil is shimmery, carefully place garlic bits in the pan and lower the heat immediately. Stir. Over low heat, add the greens and sundried tomatoes. Cook for approximately one minute, stirring as necessary.
3. Pour in beaten eggs. Fold eggs with a spatula. Keep the eggs moving by continuing to gently fold them with the spatula for another minute or two.
4. Remove the eggs from the heat when they look like they’re almost done. That way they won’t over-cook. Yes, they will look slightly under-cooked, but carryover heat will finish them off.
5. If using cheese or nutritional yeast as a garnish, plate the eggs and lightly dust them with the topping.