Breakfast · Middle Eastern · 15 min
Middle Eastern Seitan and Sourdough Breakfast Hash with Labneh
- Calories
- 741
- Protein
- 62g
- Carbs
- 69g
- Fat
- 25g
Ingredients
- 252.5 g seitan
- 127.7 g collard greens
- 34.2 g kalamata olives
- 8.5 g preserved lemon paste
- 0.2786 tbsp extra-virgin olive oil
- 0.25 tsp black pepper
- 0.25 tsp dried thyme
- 50.4 g sourdough bread
- 74.1 g labneh
Method
- 01Heat half of the extra-virgin olive oil in a heavy-bottomed cast iron skillet over medium-high heat.
- 02Add the seitan chunks and dry-sear until the edges are deeply golden and crisp, about 5 minutes. Transfer the seitan to a plate.
- 03Add the remaining extra-virgin olive oil and torn sourdough bread chunks to the hot skillet. Cook, stirring occasionally, until crunchy and golden brown, about 3 minutes.
- 04Stir in the finely shredded collard greens and toss until they just begin to wilt, about 2 minutes.
- 05Return the seitan to the skillet, then fold in the chopped kalamata olives and preserved lemon paste, stirring to coat all ingredients evenly.
- 06Plate the steaming hot hash and dollop the cold labneh directly into the center.
- 07Garnish with freshly cracked black pepper and serve immediately.
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