Balkan Breakfast Recipe
This hearty Balkan breakfast combines fresh vegetables, feta cheese, and eggs, cooked in olive oil with a hint of paprika. It’s a warm, flavorful dish perfect for a satisfying morning meal. Optional additions like cured meats or herbs make it versatile.
Equipment
- Skillet or frying pan
- Knife and Cutting Board
- Toaster or skillet for bread
- Spoon or spatula
- Lid for the skillet
Ingredients
- 4 large Eggs (organic, free-range preferred)
- 7 oz Feta cheese, crumbled
- 1 Medium-sized tomatoes, diced
- 1 Green bell pepper, chopped
- 2 tablespoons Olive oil
- 1 tablespoon Butter (optional, for extra richness)
- 2 teaspoons Sweet paprika
- 1 teaspoon Crushed chili flakes (optional for spice)
- Salt and black pepper to taste
- 4 Slices of crusty Balkan bread or sourdough (alternatively, pita or flatbread) Bread and Sides
- 3.5 oz Cured meats like sujuk or pastrami (optional, for meat lovers) Bread and Sides
- A handful of fresh parsley or dill, finely chopped (for garnish) Bread and Sides
Instructions
- Prepare Your Ingredients: Prepare all your ingredients before cooking: chop the vegetables, crumble the feta, and slice the bread. This ensures a smooth cooking process.
- Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add the chopped bell pepper and tomatoes. Sauté for about 5 minutes until softened, then sprinkle in paprika for a smoky aroma.
- Add the Feta Cheese: Reduce the heat and stir in the crumbled feta. Let it melt into the vegetables, creating a creamy base. Stir to prevent sticking.
- Cook the Eggs: Make a well in the mixture and crack the eggs directly into the skillet. Cover and cook on low heat until the whites are set, but the yolks remain runny. For firmer yolks, cook longer.
- Toast the Bread: Toast your bread slices in a toaster or skillet with butter for extra flavor.
- Assemble and Garnish: After the eggs have reached your desired cookery turn the skillet off. Serve hot with the toasted bread and garnish with fresh parsley or dill.
