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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 41 votes

Mediterranean Savory Breakfast Bowls

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 you have on hand and experiment with different seasonings you love!
Prep Time10 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: Mediterranean
Diet: Gluten Free, Low Calorie, Low Fat, Vegetarian
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)
  • 1 teaspoon Aleppo pepper divided among all four bowls
  • 1 teaspoon Za'atar divided among all four bowls
  • kalamata olives, optional

Instructions

  • Cook the eggs. 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.)
  • Saute the mushrooms. Heat 2 tablespoons olive oil in a large skillet. Add the mushrooms. Season with salt and cook, stirring occasionally, until browned, about 7 minutes.
  • Add the remaining vegetables. Add the cherry tomatoes, spinach, and 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.
  • Season. Sprinkle Aleppo Pepper and za’atar on each bowl. You'll use about 1 teaspoon per spice across all 4 bowls.

Video

Notes

  • Make-ahead tips: It's best to make your own homemade hummus a couple of 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 4 days. Don't drizzle olive oil until serving.
  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.

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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