People are always asking me for Mediterranean Diet breakfast recipes. 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 this Moroccan shakshuka recipe; fresh tomatoes stewed in olive oil, cumin and smoked paprika; with a jalapeño pepper thrown in for extra flavor and topped with poached 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.
Check out more delicious Mediterranean Diet breakfast recipes here!
Shakshuka (Eggs Poached in Spicy Tomato Sauce - Morocco)
- 2 tbsp extra virgin olive oil
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 red pepper, chopped
- 1 jalapeno pepper, chopped (optional)
- 4 tomatoes, chopped
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/4 cup fresh oregano, chopped
- 4-6 eggs
- Salt and pepper, to taste
- Heat oil in a medium to large skillet.
- Sauté onion and garlic for 1 minute.
- Add red pepper. Sauté for a few minutes.
- Add jalapeno pepper. Sauté for about 30 seconds.
- Add chopped tomatoes, cumin and smoked paprika. Simmer for 15-20 minutes until sauce begins to thicken. Salt and pepper, to taste.
- Stir in oregano.
- Crack eggs on top of mixture. Continue to simmer for a few minutes until egg begins to set.
- Stir eggs into mixture. Turn off heat. Salt and pepper, to taste.
Turned out great. I didn’t have a fresh pepper, so I used one from a jar. Worked. Ditto on tomatoes- used canned plums, drained. Successful