Mediterranean Breakfast

  • Mediterranean Breakfast
  • Mediterranean Breakfast
  • Mediterranean Breakfast
Ranked: 157th

Rated 4.86 out of 5 based on 7 votes


  • 2 x red capsicum thinly sliced
  • 1 x red onion, thinly sliced
  • 2 x cloves garlic, crushed
  • 2 x tomatoes diced
  • 1 x zucchini, thinly sliced, cut into ribbons
  • 2 tspn sweet paprika
  • 1/2 tspn cumin powder
  • 1/4 tspn ground coriander
  • 1/2 x chilli flakes (optional)
  • 1 tspn caster sugar
  • 1 Tbls rice bran oil
  • 1/4 cup green olives (pitted)
  • 1/4 cup black olives (pitted)


1. Heat oil in a non-stick frying pan. Cook onion on medium heat 2-3 minutes or until soft. Add garlic, paprika, cumin, coriander, chilli and sugar and cook for 2 minutes. Add tomatoes and capsicum. Continue to cook, stirring occasionally for 10-15 minutes or until capsicum is soft. Discard garlic.

2. Meanwhile, heat a chargrill pan. Drizzle a dash of olive oil on the zucchini. Cook on high heat for 1-2 minutes each side or until soft. Transfer to a plate.

To serve: Place 1 tbs. of capsicum mixture on zucchini then roll up. Place on a serving plate. Serve with olives and crumbled feta cheese. Garnish with continental parsley. You can also serve this with char-grilled bruschetta and boiled eggs.

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  • YUMMY and Pretty! :o )


    by Wendy Whipple Rusch on 31/01/2013, 11:31
    Wendy Whipple Rusch
  • Wow! Great Recipe!


    by Jeanette Nelson on 01/02/2013, 01:19
    Jeanette Nelson
  • Very yummy looking. You take great pics.


    by Linda Bonwill on 01/02/2013, 02:10
    Linda Bonwill
  • Love the flavor! I will definitely cook this again!


    by Dioscoro Soriano on 11/02/2013, 20:52
    Dioscoro Soriano
  • Beautifully presented! Bit fiddly for breaky! Great as an antipasta starter though!


    by Janette Barlow on 14/02/2013, 12:22
    Janette Barlow
  • What a breakfast!!


    by Linda Bullard on 20/05/2013, 21:46
    Linda Bullard