This Mediterranean Breakfast Bowl is a sunny start to your day! It features creamy yogurt, fresh fruits, crunchy nuts, and a drizzle of honey for a tasty kick.
Honestly, this bowl brings a little bit of vacation vibes to breakfast. I love mixing and matching the toppings—each bite is like a mini adventure for your taste buds! 🌞
Key Ingredients & Substitutions
Eggs: Fresh large eggs are perfect for this dish. You could use egg whites or a tofu scramble for a vegan option, which will still taste great!
Hummus: You can use store-bought hummus or make it at home. If you don’t have hummus, try using Greek yogurt for a creamy alternative.
Kalamata Olives: These olives add a nice tang. If you can’t find them, black olives or green olives work well too!
Cherry Tomatoes: Any tomatoes can substitute in a pinch. If you have regular tomatoes, just chop them up into bite-sized pieces. Sun-dried tomatoes are another tasty option!
Kale: Baby spinach or Swiss chard can be used instead of kale if you prefer something milder.
Feta Cheese: Crumbled feta adds a salty touch. You could swap it for goat cheese or skip it entirely for a dairy-free option.
How Do I Get Perfectly Cooked Eggs?
Cooking eggs to perfection can be tricky, especially sunny side up! Here’s how to nail it:
- Use a non-stick skillet and keep the heat on medium to avoid burning.
- Add a little olive oil and let it heat up. This prevents the eggs from sticking.
- Crack your eggs gently into the skillet. You can cover the pan with a lid to cook the tops without flipping.
- Cook until the whites are set but the yolks remain runny—about 3-4 minutes. Season with salt and pepper.
Practice makes perfect! If you’re a little uncertain, start with lower heat to give yourself more control.
Mediterranean Breakfast Bowl
Ingredients You’ll Need:
For The Bowl:
- 2 large eggs
- 1/4 cup hummus
- 1/4 cup Kalamata olives (pitted)
- 1/2 cup cherry tomatoes (red and yellow), halved
- 1/2 cup kale leaves, chopped
- 1/4 cup cooked or sautéed mushrooms (such as cremini or portobello), sliced
- 1/4 cup crumbled feta cheese
- 1 tbsp olive oil
- 1/2 tsp za’atar seasoning or dried oregano (optional)
- Salt and freshly ground black pepper, to taste
- Red chili flakes or paprika (optional, for garnish)
How Much Time Will You Need?
This Mediterranean Breakfast Bowl takes about 15 minutes to prepare, making it a quick yet nutritious meal. Perfect for busy mornings or a leisurely brunch!
Step-by-Step Instructions:
1. Sautéing the Kale:
Start by heating a skillet over medium heat. Add 1/2 tablespoon of olive oil. Once the oil is warm, toss in the chopped kale. Sauté for about 3-4 minutes until the kale is wilted but still retains its vibrant green color. Lightly season with salt and pepper. Then, remove it from the skillet and set aside.
2. Cooking the Tomatoes:
In the same skillet, pour in the remaining olive oil. Add the halved cherry tomatoes and sauté them until they become soft and slightly blistered, which should take about 4-5 minutes. Once cooked, take them out and set aside.
3. Sautéing the Mushrooms:
Now, add the sliced mushrooms to the skillet. Cook them for about 4-5 minutes until they turn golden brown and tender. Once done, remove them from the skillet and set aside.
4. Cooking the Eggs:
Using the same skillet, crack in the eggs and cook them sunny side up to your liking. Season with a pinch of salt and pepper. Aim for the whites to be set while the yolks remain runny for the best flavor.
5. Assembling the Bowl:
Take a serving bowl and spread the hummus on one side. Carefully place the sunny-side-up eggs next to the hummus for a beautiful presentation.
6. Adding the Veggies:
Now it’s time to arrange the sautéed kale, blistered tomatoes, sautéed mushrooms, Kalamata olives, and crumbled feta cheese around the eggs and hummus. Get creative with the arrangement!
7. Seasoning for Flavor:
Sprinkle za’atar or dried oregano over the vegetables and eggs for that extra Mediterranean touch. It adds incredible flavor!
8. Garnishing:
For a beautiful finishing touch, add a pinch of red chili flakes or paprika for color and a bit of heat, if you like it spicy.
9. Serve and Enjoy:
Your Mediterranean Breakfast Bowl is ready to be served! Enjoy this fresh and vibrant breakfast that makes every bite a delicious experience.
This bowl brings together creamy, savory, tangy, and earthy flavors with a delightful mix of textures to brighten your morning. Enjoy!
Can I Use Different Vegetables in This Bowl?
Absolutely! Feel free to swap in any vegetables you enjoy. Spinach, bell peppers, or zucchini work great too! Just adjust cooking times as needed for tenderness.
Can I Make This Recipe Vegan?
Yes! To make it vegan, replace the eggs with sautéed tofu or a chickpea scramble. Omit the feta cheese or use a vegan feta alternative for creaminess.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, gently warm in a skillet or microwave, but keep in mind that the eggs might not have the same texture when reheated.
What Can I Serve This Bowl With?
This bowl pairs wonderfully with warm pita bread or toasted whole-grain bread. You can also enjoy it with a side of fresh fruit for a refreshing contrast!