High-Protein Mediterranean Breakfast with Feta and Eggs
From the foundersAlexander Eriksson·Founder & CEO
A quick, flavourful breakfast pan with eggs, creamy feta and fresh tomatoes. High in protein and perfect for a healthy start to the day.
Ingredients
2 servings
- 4 steggs
- 100 gFeta cheese
- 200 gfresh tomatoes
- 100 gbaby spinach
- 1 tskolive oil
- 0.5 tskground cumin
- 0.25 tskchilli flakes
How to make it
- 1
Roughly dice the tomatoes.
- 2
Heat the olive oil in a frying pan over a medium heat. Sauté the tomatoes and cumin for about 2-3 minutes until the tomatoes start to soften and release their juices.
- 3
Stir in the baby spinach and let it wilt for a minute or so.
- 4
Make four small wells in the tomato mixture and crack in the eggs. Turn the heat down slightly.
- 5
Crumble the feta over the whole pan. Cover with a lid (or a piece of foil) and cook gently for 5-6 minutes until the whites have set but the yolks are still runny.
- 6
Top with a few chilli flakes, flaky salt and freshly ground black pepper. Serve straight from the pan.
Kitchen tips
- Cover the frying pan with a lid so the egg whites cook through faster on top without the bottom burning.
- For even more richness, crumble in a little dried oregano or drizzle over a tablespoon of lemon juice just before serving.
AI-generated content. Always verify ingredients and allergen information yourself.
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