Mediterranean Breakfast Plate with Feta, Eggs and Warm Pita

What you need

• 4 large eggs
• 200 g (7 oz) cucumber
• 2 tomatoes, medium, ripe
• 150 g (5 oz) feta
• 80 g (3 oz) kalamata olives
• 2 pita breads
• 2 tbsp olive oil, extra virgin
• 1 tsp dried oregano
• salt, to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Bring a small pan of water to a boil. Lower in the eggs and cook for 8 min for firm whites and set but creamy yolks.

2. 2

   Move the eggs to a bowl of cold water for 2 min, then peel and halve them.

3. 3

   Slice the cucumber into rounds about 1 cm (1/2 in) thick. Cut the tomatoes into wedges.

4. 4

   Cut the feta into thick slabs.

5. 5

   Warm the pita in a dry frying pan over medium heat, about 30 seconds per side.

6. 6

   Arrange the eggs, cucumber, tomatoes, feta and olives on two plates with the pita alongside.

7. 7

   Drizzle the olive oil over the feta and tomatoes. Sprinkle with the oregano, a pinch of salt on the tomatoes and cucumber, and pepper. Feta is salty, so go lightly.

8. 8

   Serve at once.

Imported from dietdoctor.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.