Easy Arabian Breakfast
Breakfast is the foundation of a productive day, and Arabian Mornings is the perfect way to start it. This Middle Eastern-inspired dish features crunchy multigrain bread, smoky beef chorizo sausage, creamy labneh, fresh greens, and poached eggs. With bold flavors, rich textures, and a nutritious profile, this meal is both satisfying and balanced.
Equipment
- 1 Oven Preheat to 180°C (356°F)
- 1 Grill Pan For charring bread
- 1 Small Saucepan For poaching eggs
- 1 Mixing Bowl For garnishing ingredients
Ingredients
- 1 slice Multigrain Bread Toasted
- 180 g Shakshuka Base Tomato-based sauce
- 150 g Grilled Halloumi Slightly golden
- 18 g Baby Spinach Fresh
- 20 g Labneh Strained yogurt cheese
- 2 g Basil Cress For garnish
- 5 ml Olive Oil Extra Virgin - Drizzled on bread
- 1 g Maldon Salt For seasoning
- 90 g Beef Chorizo Sausage Cooked and sliced
- 5 g Pistachios crushed - For garnish
- 1 g Mixed Cress For garnish
- 2 pcs Poached Eggs Cooked to preference
Instructions
- Preheat the oven to 180°C (356°F) and bake the beef chorizo sausage for 8-10 minutes until fully cooked.
- Drizzle olive oil over the multigrain bread and grill until golden and crisp.
- Slice the cooked sausage diagonally and return it to the oven with halloumi cheese until the cheese softens and turns slightly golden.
- Spread a generous layer of labneh on the toasted bread and season with Maldon salt.
- Layer the baby spinach over the labneh and add warm shakshuka base for a bold Middle Eastern flavor.
- Arrange the grilled halloumi and cooked sausage on top of the bread.
- Garnish with crushed pistachios, basil cress, and mixed cress for extra freshness.
- Top the dish with poached eggs cooked to your preferred doneness.
Notes
- Vegetarian Option: Replace beef chorizo with grilled mushrooms or avocado.
- Vegan Version: Use plant-based halloumi and swap poached eggs for tofu scramble.
- Spicy Upgrade: Add a drizzle of harissa or chili flakes.
- Gluten-Free: Substitute gluten-free bread or serve over quinoa.