Ok, this week’s cheese allotment went to a Greek Breakfast Egg, but you can also use dairy-free cheese. I’ve made both. It isn’t easy to find dairy-free cheese in Germany, so when I see it, I buy it, but this week, I couldn’t find it, so I used goat cheese, and hummmm, so good. I found the coolest green olives at Aldi. They were my inspiration to create this dish. They’re in an air-packed ziplock baggie on a shelf near the Italian foods and are dried! So tangy and just yelled at me to be placed in the delicious dish. Easy and quick, and the leftovers were so tasty the next day!
You’ll need an iron skillet or a frying pan to be placed in the oven under the broiler. So check your pans before you get started. Coat the pan with olive oil and warm it on top of the stove on medium while preparing the filling. Let’s do this!
Greek Breakfast Eggs
Ingredients
- 2 Tbsp ghee or olive oil
- 1/4 cup each: red, green, yellow, orange bell peppers diced
- 1 small onion diced
- 1 sprig of thyme leaves diced
- 1 sprig of oregano leaves diced
- 2 garlic cloves diced
- 1 tsp of harissa dry seasoning or paste
- Himalayan Salt to taste
- Pepper to taste
- 6 eggs
- 1 handful of fresh basil diced
- 1/2 cup goat cheese, betta cheese, or dairy-free cheese
- 1/4 cup dried green or black greek olives
- 2 medium tomatoes sliced thin.
Directions
- Step 1 Turn the oven to Broil.
- Step 2 In an ovenproof frying pan on top of the stove, heat the ghee or oil in the skillet.
- Step 3 Saute the bell peppers and onion.
- Step 4 Add the diced fresh thyme, oregano, garlic, harissa seasoning, salt, and pepper.
- Step 5 Beat the eggs in a small bowl.
- Step 6 Add the basil, 1/4 cup of goat cheese, and dried olives to the egg mixture and mix well.
- Step 7 Pour into the heated skillet with the sautéed vegetables.
- Step 8 Top with tomato slices and the remaining 1/4 cup of cheese of choice.
- Step 9 Place under the broiler for 15 minutes or until the top is bubbling and slightly golden.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.