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Mediterranean Egg & Fresh Veggie Plate

A quick and nutritious dish featuring boiled eggs, vibrant vegetables, and creamy feta, perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the egg and veggies
  • 4 large large eggs Boiled until jammy
  • 1 cup tomatoes, sliced Use vibrant, firm tomatoes
  • 1/2 cup pomegranate seeds For a pop of color and sweetness
  • 1 unit cucumber, sliced Fresh, firm cucumber
  • 1/4 cup feta cheese, cubed Use high-quality feta
  • 1/4 cup fresh parsley, chopped For a fresh aroma
  • 6 unit Kalamata olives Optional
  • 1 unit lemon, sliced For garnish
For seasoning
  • 1/2 tsp paprika For flavor enhancement
  • 1/2 tsp black pepper To taste
  • 1/2 tsp salt To taste
  • 1/2 tsp dried oregano Adds Mediterranean flavor

Method
 

Preparation
  1. Boil the eggs: Place the eggs in a pot and cover with cold water. Bring to a boil, then reduce to a simmer for 7-8 minutes until the eggs are jammy.
  2. Prepare the vegetables: Slice the tomatoes and cucumbers into thin, uniform pieces for presentation.
  3. Chop the herbs and cheese: Finely chop the parsley and cube the feta cheese.
Assembly
  1. Peel the boiled eggs and arrange them alongside the tomatoes, cucumbers, parsley, olives, and feta on a large serving dish.
  2. Season with paprika, oregano, salt, and pepper.
  3. Add the pomegranate seeds and lemon wedges for garnish.

Notes

Keep leftovers in an airtight container in the fridge for up to 2 days. Cooked eggs can be frozen separately for up to a month.