MediterraneanGluten-freeBreakfastB12
Pugliese Tuna and Soft Egg Plate with Cherry Tomato, Olives and Oregano
A 12-minute Pugliese-style breakfast plate of olive-oil tuna and a soft-boiled egg with halved cherry tomatoes, oregano and Kalamata olives — a savory southern Italian start to the day.
- Prep
- 5 min
- Cook
- 7 min
- Total
- 12 min
- Servings
- 1
Ingredients
- 1tin (90g drained)yellowfin tuna in olive oil
- 1large (50g)egg
- 8(~120g)cherry tomatoes, halved
- 5(~20g)Kalamata olives, pitted
- 1tsp (5g)extra-virgin olive oil
- 1/2(~12g juice)lemon, juiced
- 1/2tspdried oregano
- 1tbspfresh parsley, chopped
- 1/8tspsea salt
- 1/8tspblack pepper
Instructions
- 01
Bring a small saucepan of water to a gentle boil. Lower the egg in with a spoon and cook 6 minutes 30 seconds for a jammy yolk. Transfer to cold water for 30 seconds, then peel and halve.
- 02
Halve the cherry tomatoes. Toss with a pinch of salt and the dried oregano in a small bowl.
- 03
Drain the tuna lightly (keep some of the oil for richness). Flake into the center of a plate.
- 04
Arrange the tomatoes, olives and halved egg around the tuna.
- 05
Drizzle the whole plate with olive oil and lemon juice. Season with pepper and sprinkle the parsley.
Nutrition (per serving)
- Calories
- 398kcal
- Protein
- 28g
- Carbs
- 10g
- Fat
- 27g
- Fiber
- 3g
- Selenium
- 88mcg
- Zinc
- 1.5mg
- Iron
- 2mg
- B12
- 3.2mcg
- Iodine
- 38mcg
- Sodium
- 590mg