Shanklish Breakfast Salad - Monjay Mezza

Shanklish Breakfast Salad


Not much needs to be done to enjoy our products, Break open a packet of your favourite crackers or cut a carrot into batons and dip away. Or simply arrange our delicious finger foods on a platter and watch them crowd around. But the potential of our range is so much more, and we want to prove it. So we've created our very own recipe page to show you the versatility of our products. Dips to marinate or bake with, finger food transformed into main meals - the limit is your imagination.

There’s a lot of pressure on breakfast. We want it to be nutritious, filling, tasty and – above all – easy to prepare. What other meal has such weight on its shoulders?

Thankfully, our Shanklish Breakfast Salad is here to help your first meal of the day take a load off and veg out. Of course, some of you may be reading this with a furrowed brow, doubtful that anything with the word salad in it is able to see you through to lunch without your stomach loudly declaring to your co-workers that it needs replenishment NOW. But, rest assured, this salad will, as surely as any full-blooded English breakfast (and without the greasy heaviness).

A word on scrambled eggs. The two most important ingredients – even more important than eggs – are salt and time. If you ignore them, then you may as well go out to your car, pull the rubber off the wipers and eat that instead. It’ll taste the same and you won’t have wasted your eggs.

As the proteins in the eggs rise in temperature, they coagulate and coil together, squeezing out liquid. This is what leads to rubbery scrambled eggs. Salt and a low temperature stop these proteins from binding together too tightly.

One more tip: always use a spatula, neve a wooden spoon. Once the eggs hit the pan, no more beating is required. All you want to do is fold them gently with a flat implement.



  • 3 eggs
  • ½ red onion
  • 1 tsp red wine vinegar
  • 100g Monjay Mezza’s Shanklish
  • 2 ripe tomatoes
  • ½ Lebanese cucumber
  • 2 tbsp chopped flat leaf parsley
  • 30 g butter
  • 3 tbsp olive oil
  • Pita bread


How to Prepare

Crack the eggs into a bowl, add a pinch of salt and gently beat with a fork. Set aside to allow the salt to dissolve.

Peel and thinly slice the onion, place in a small bowl, drizzle with the vinegar, sprinkle with a little salt and leave to steep for ten minutes or so. That’s drizzle, sprinkle and steep.

Crumble the shanklish into the middle of a large plate. Dice the tomatoes and pile next to the shanklish. Do the same with the cucumber. Make another two piles with the onion and parsley.

Put a pan onto medium-low heat and melt the butter. When it foams, add the eggs, let them be for half a minute and then start folding them gently with a spatula. When they’re cooked and still glossy, tip them onto the plate with the other ingredients.
Drizzle the lot with olive oil, paying extra attention to the tomatoes and cucumber.

Take the plate and the pita bread to the spot in your house that allows you to observe the outside world slowly waking in the morning light. Enjoy a quiet moment with your hearty and healthy breakfast, contemplate the path your life has taken thus far and alter course if dissatisfied.


Monjay Mezza is the home of traditional Middle Eastern Dips, Finger Food and Desserts.

Featured Product

Shanklish Middle Eastern Cheese

This Middle Eastern cheese has a similar texture to feta. These salted balls have been mixed with herbs to create a delicious cheese that is hard to resist.

Why not try it in a wrap with our delicious falafels? You’ll find the rich creaminess of the feta a perfect compliment to all our finger foods! It is amazing in salads, the perfect compliment to a mezza plate and adds extra flavour and nutrition to wrap and sandwiches.

Learn more about our Shanklish Cheese View our full Cheese range