Mediterranean Breakfast
Mediterranean Breakfast
Category
Breakfast
Author:
Recipe by Dana Plucinski (@baydish)
Servings
4
Prep Time
20 minutes
Cook Time
60 minutes
Leisurely weekend brunches were made for this Mediterranean Breakfast. This bright and savory dish features roasted potatoes, tomatoes, and chickpeas, perfectly seasoned with Oaktown Spice Shop Eastern Mediterranean Spice - a versatile and well-balanced spice blend with cumin, garlic, mint, lemon zest, and more. This recipe also features a creamy, garlicky lemon herb feta sauce as a luxe, tangy topper to complement the deeply savory base. Try this for a delicious way to start your day!
Ingredients
-
1 pound small yellow potatoes
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1 teaspoon kosher salt
- 1 pint cherry or grape tomatoes
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1 can chickpeas, rinsed and drained
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2 tablespoons olive oil
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1 ½ heaping tablespoons Oaktown Spice Shop Eastern Mediterranean Spice
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2 cloves garlic
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6 ounces feta
- ½ cup sour cream or yogurt
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Zest and juice of one lemon, preferably Meyer
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¼ cup fresh dill, roughly chopped
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¼ cup parsley, roughly chopped
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1 teaspoon kosher salt
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1 teaspoon hot honey (optional)
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Fried eggs, as desired
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Toasted buttered bread
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Fresh parsley, roughly chopped
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Crushed pistachios
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Sprinkle of Oaktown Spice Shop Eastern Mediterranean Spice
For roasted veggies and chickpeas
For lemony garlic herb feta dip
For plating
Directions
- Preheat the oven to 375 degrees.
Add the potatoes to a pot. Cover with an inch of water and add the salt. Bring to boil and then simmer for 15-20 minutes, until the potatoes are fork tender. Drain and allow to cool until safe to handle. (Note: you can do this step the night before if preferred.)
Add the boiled potatoes, tomatoes, and chickpeas to a large bowl. Add the olive oil and Eastern Mediterranean Spice and toss until well coated. Pour into a cast iron (or sheet pan) and roast for about 30 minutes, stirring halfway through, until potatoes are golden brown and the tomatoes are caramelized and jammy.
While the veggies are roasting, make the feta dip. Add all ingredients to a food processor and blend until smooth. Taste and adjust flavors to your personal preference.
When potatoes, tomatoes, and chickpeas are done, plate the final dish with fried eggs and buttered bread. Top the roasted veggies with a drizzle of the feta dip, fresh parsley, crushed pistachios, and another sprinkle of the Eastern Mediterranean Spice.
I made this recipe, and it’s divine! I will definitely be adding it to my breakfast toolbox. It was so simple to make, just gather your ingredients, pop them into the oven and go. And the sauce was so crisp and fresh tasting! Super delicious! I can’t wait to make this again!