With a handful of fresh ingredients, these Mediterranean Breakfast Bowls with eggs, hummus and veggiesare 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.
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).
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).