Israeli Breakfast for Two

Prepare the vegetables by dicing cucumbers, tomatoes, and red onion.

Slice the zucchini and bell peppers into thin strips.

Heat olive oil in a skillet over medium heat.

Add the zucchini and bell peppers to the skillet and sauté until tender, about 5-7 minutes.

In a separate pan, crack the eggs and cook to your desired doneness (scrambled or fried).

Season the eggs with salt, black pepper, and paprika.

Arrange the hummus and labneh on a serving platter.

Add the sautéed vegetables, diced cucumbers, tomatoes, and red onion to the platter.

Crumble feta cheese over the top of the vegetables.

Slice the pita bread into triangles and serve on the side.

Garnish with fresh herbs and avocado slices.

Drizzle with olive oil and a squeeze of lemon juice before serving.

Serve the dish family-style, allowing everyone to assemble their plates.

Allergens