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A Mediterranean breakfast bowl with a soft-boiled egg, hummus and sauteed vegetables on a blue plate.
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4.98 from 36 votes

Mediterranean Savory Breakfast Bowls

With a handful of fresh ingredients, these Mediterranean Breakfast Bowls with eggs, hummus and veggies are delicious and filling--the perfect way to start your day! Use this recipe as a guide, but feel free to use what vegetable you have on hand and experiment with different seasonings you love! Use plain hummus or another flavored hummus of your choice.
Prep Time10 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: Mediterranean
Servings: 4 people
Author: Suzy Karadsheh

Ingredients

  • 4 eggs, cooked to your liking (I am using soft boiled eggs)
  • 8 ounces white button mushrooms (halved)
  • extra virgin olive oil
  • Kosher salt
  • 2 cups cherry tomatoes
  • 2 cups baby spinach (packed)
  • 1 to 2 garlic cloves (minced)
  • 1 1/2 cups hummus (homemade ahead or quality store-bought)
  • seasoning of your choice (I used Aleppo pepper and Za'atar)
  • olives (optional)

Instructions

  • Cook the eggs to your liking. I went with soft boiled eggs, but scrambled, sunny-side up or any way you like them will work. (Boiled eggs can be cooked in advance and refrigerated for later use).
  • Heat 2 tablespoons olive oil in a large skillet. Add the mushrooms. Season with salt and cook on both sides until browned (about 7 minutes)
  • Add the cherry tomatoes, spinach, garlic. Season with another pinch of salt. Cook briefly, 2 to 3 minutes, till warmed through and the spinach wilts.
  • Assemble the bowls. Divide the mushroom, spinach and tomato mixture among 4 bowls. Add the eggs and hummus next. Drizzle a bit of extra virgin olive oil over the hummus, if you like.
  • Add seasonings of your choice (I used a little Aleppo Pepper and za’atar, about 1 teaspoon each).

Video

Notes

  • Make-ahead tips: It's best to make your own homemade hummus a couple days ahead, but quality store-bought hummus is fine. You can make all the components of these breakfast bowls ahead of time and store them in the fridge in separate containers. You can also assemble the bowls fully and cover them tightly to store in the fridge for 3 days or so (don't drizzle olive oil until serving).
  • Visit Our Shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices. 

Nutrition

Calories: 246.5kcal | Carbohydrates: 19.1g | Protein: 15.8g | Saturated Fat: 2.7g | Trans Fat: 0.1g | Cholesterol: 163.7mg | Sodium: 435.1mg | Potassium: 700.5mg | Fiber: 7g | Vitamin A: 2036.2IU | Vitamin C: 22.6mg | Calcium: 85.8mg | Iron: 4.2mg

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