Mediterranean Savory Breakfast Bowls
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4 people
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Calories
2465 kcal
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Course
Breakfast
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Cuisine
Mediterranean
Mediterranean Savory Breakfast Bowls
Description
The Mediterranean Savory Breakfast Bowls assemble a nourishing start to the day with eggs cooked to preference, commonly soft boiled, paired with mushrooms browned in olive oil, tender cherry tomatoes, and wilted baby spinach flavored with minced garlic. The dish includes a generous portion of creamy hummus that can be homemade or store-bought and seasoned with Aleppo pepper and za’atar to enhance the Mediterranean profile.
The cooking method keeps the mushrooms browned yet succulent, while the spinach and tomatoes soften slightly for an integrated but varied texture. Combining these components with eggs provides protein and flavor contrast, amplified by the fragrant olive oil drizzle and seasoning.
This bowl serves well as a savory breakfast or brunch option that can be prepared in parts ahead of time. The components can be stored separately and assembled quickly, making it practical for meal prep. The choice of eggs and seasoning allows customization to individual taste preferences.
Plan to drizzle olive oil just before serving to maintain freshness, and store components in separate containers if preparing in advance to preserving texture and flavor integrity.
Ingredients
- 4 egg 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 tomato
- 2 cups baby spinach (packed)
- 1 to 2 garlic minced, cloves
- 1 1/2 cups hummus (homemade ahead or quality store-bought)
- Seasoning of your choice (I used Aleppo pepper and Za'atar)
- olive 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).
Notes
- Make hummus ahead or use quality store-bought for convenience.
- Cook eggs to preferred doneness; soft boiled eggs can be refrigerated for later use.
- Assemble bowls fully or keep components separate in the fridge for up to 3 days.
- Drizzle olive oil over hummus only when ready to serve to preserve texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 2465 kcal
% Daily Value*
| Calories | 246.5kcal | 12% |
| Carbohydrates | 19.1g | 6% |
| Protein | 15.8g | 32% |
| Saturated Fat | 2.7g | 14% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 163.7mg | 55% |
| Sodium | 435.1mg | 18% |
| Potassium | 700.5mg | 15% |
| Fiber | 7g | 28% |
| Vitamin A | 2036.2IU | 41% |
| Vitamin C | 22.6mg | 25% |
| Calcium | 85.8mg | 9% |
| Iron | 4.2mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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