Instructions
Step 1: Bring a saucepan of water to a gentle boil.
Step 2: Carefully add the eggs and cook for 7–8 minutes for jammy yolks.
Step 3: Transfer the eggs to an ice bath and cool for 5 minutes.
Step 4: Peel the eggs and cut them in half.
Step 5: Arrange the sliced tomatoes on one side of a serving plate.
Step 6: Place the cucumber slices next to the tomatoes.
Step 7: Add the mixed olives to the center of the plate.
Step 8: Arrange the cubed feta cheese on the plate.
Step 9: Place the halved eggs around the vegetables and cheese.
Step 10: Drizzle the olive oil evenly over the eggs, tomatoes, and feta.
Step 11: Sprinkle with paprika, oregano, parsley, salt, and black pepper.
Step 12: Serve immediately with a hot cup of tea.
Storage and Reheating Tips
Store the eggs, feta cheese, olives, and vegetables separately in airtight containers in the refrigerator for up to 3 days.
Hard-boiled eggs can be refrigerated for up to 1 week.
Tomatoes and cucumbers are best consumed within 2–3 days for maximum freshness.
This dish is intended to be served chilled or at room temperature and does not require reheating.
If preparing ahead, add the olive oil and seasonings just before serving for the freshest flavor.
Brew tea fresh when ready to serve for the best taste and aroma.
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