Greek Salad with Eggs

This Greek Salad with Eggs is a vibrant and nutritious breakfast option, combining fresh vegetables with protein-packed eggs. It's a perfect way to start your day with a burst of Mediterranean flavors.

Ingredients

• Cherry tomatoes - 200 grams
• Cucumber - 1 medium (about 150 grams)
• Red onion - 1/2 small (about 50 grams)
• Kalamata olives - 100 grams
• Feta cheese (optional for strict Paleo) - 50 grams
• Extra virgin olive oil - 2 tablespoons
• Red wine vinegar - 1 tablespoon
• Dried oregano - 1 teaspoon
• Eggs - 4 large
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Wash the cherry tomatoes and cucumber. Halve the cherry tomatoes and slice the cucumber into half-moons.
2. Peel and thinly slice the red onion. In a large bowl, combine the cherry tomatoes, cucumber, red onion, and Kalamata olives.
3. In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and black pepper to create a dressing.
4. Pour the dressing over the salad mixture and toss gently to combine.
5. In a non-stick skillet, bring a small amount of water to a simmer. Crack the eggs into the skillet and poach them for about 3-4 minutes until the whites are set but the yolks are still runny.
6. Divide the salad onto two plates and place two poached eggs on top of each salad.
7. Sprinkle with feta cheese (if using) and garnish with fresh parsley before serving.

Nutrition

• Calories: 350
• Protein: 20 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 370 mg
• Total Fat: 28 g
• Saturated Fat: 8 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from fresh vegetables.
• High in protein and healthy fats from eggs and olive oil.

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