Mediterranean-Style Breakfast with Cucumber-Tomato Salad & Creamy Tahini
Breakfast

Mediterranean-Style Breakfast

with Cucumber-Tomato Salad & Creamy Tahini

20 MIN
$10.99 2 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

This vibrant breakfast features two fried eggs served with warm pita, a creamy duo of tahini and labneh, and a refreshing mix of cucumbers, tomatoes, za'atar, and parsley.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
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fresh
ingredients
Mediterranean-Style Breakfast with Cucumber-Tomato Salad & Creamy Tahini
Title
  • 2 Pasture-Raised Eggs
  • 2 Pocketless Pitas
  • 1 Persian Cucumber
  • 1 clove Garlic
  • 4 oz Grape Tomatoes
  • 1 bunch Parsley
  • ¼ cup Labneh Cheese
  • 2 Tbsps Tahini
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
time-saving
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How To: Hold a Chef's Knife
step-by-step
instructions
Prepare the ingredients & make the tahini-labneh
1 Prepare the ingredients & make the tahini-labneh

If you prefer to use the oven to warm the pitas instead of a microwave, preheat the oven to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Halve the cucumber lengthwise, then thinly slice crosswise. In a bowl, combine the halved tomatoes, sliced cucumber, vinegar, and up to half the za’atar. Drizzle with olive oil and season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Roughly chop the parsley leaves and stems. Quarter the pitas. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the labneh, tahini, 1 teaspoon of water, and as much of the garlic paste as you’d like; season with salt and pepper.

Warm the pitas
2 Warm the pitas

If using the microwave, wrap the quartered pitas in a damp paper towel. Microwave on high 30 seconds to 1 minute, or until heated through. If using the oven, place the quartered pitas on a large piece of foil; tightly wrap to seal. Place directly onto an oven rack and warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

Fry the eggs & serve your dish
3 Fry the eggs & serve your dish

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the fried eggs with the warmed pitas, creamy tahini, and cucumber-tomato salad. Garnish with the chopped parsley and as much of the remaining za’atar as you’d like. Enjoy!

Tips from Home Chefs

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Mediterranean-Style Breakfast

Prepare the ingredients & make the tahini-labneh
1 Prepare the ingredients & make the tahini-labneh

If you prefer to use the oven to warm the pitas instead of a microwave, preheat the oven to 450°F. Wash and dry the fresh produce. Halve the tomatoes. Halve the cucumber lengthwise, then thinly slice crosswise. In a bowl, combine the halved tomatoes, sliced cucumber, vinegar, and up to half the za’atar. Drizzle with olive oil and season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Roughly chop the parsley leaves and stems. Quarter the pitas. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. In a bowl, combine the labneh, tahini, 1 teaspoon of water, and as much of the garlic paste as you’d like; season with salt and pepper.

2 Warm the pitas

If using the microwave, wrap the quartered pitas in a damp paper towel. Microwave on high 30 seconds to 1 minute, or until heated through. If using the oven, place the quartered pitas on a large piece of foil; tightly wrap to seal. Place directly onto an oven rack and warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap.

Warm the pitas
Fry the eggs & serve your dish
3 Fry the eggs & serve your dish

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the fried eggs with the warmed pitas, creamy tahini, and cucumber-tomato salad. Garnish with the chopped parsley and as much of the remaining za’atar as you’d like. Enjoy!

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