People are always asking me what is eaten for breakfast as part of the Mediterranean Diet. Of any meal, breakfast is the most variable from country to country. In Italy and France you might have croissants and coffee; in Spain there is the Spanish tortilla (potato omelet); Egyptians enjoy Ful Medames (stewed beans with olive oil, vegetables and eggs), Greeks often eat bread with olive oil, olives, goat cheese and coffee. Rarely will you find cereal in any Mediterranean country.
One of my favorite breakfasts is Moroccan shakshuka; fresh tomatoes stewed in olive oil, cumin and smoked paprika; with a jalapeño pepper thrown in for extra flavor and topped with sunny-side up eggs. It is a filling Sunday morning kind of meal that is most satisfying if you have nothing especially important to do afterwards. The extra juiciness of this meal lends itself to bread dipping whether it be a slice of whole grain baguette or a gluten free cornbread.