This Mediterranean Breakfast Bowl is a tasty start to your day! It’s filled with creamy yogurt, fresh veggies, olives, and a sprinkle of feta cheese. Yum!
Sometimes, I like to add a drizzle of olive oil for extra flavor. It’s healthy and keeps me feeling full. Plus, who can resist the colorful veggies? 😊
Key Ingredients & Substitutions
Eggs: Eggs are key for protein in this bowl. I love sunny-side-up eggs for their creamy yolk. You can also use poached, scrambled, or even fried eggs, depending on your preference.
Chickpeas: Chickpeas add heartiness. Canned is convenient, but if you have dried chickpeas, cook them before adding. You can swap them with black beans for a different flavor.
Cherry Tomatoes: These tomatoes pack a tasty punch. If they are out of season, you can use canned diced tomatoes instead or substitute with bell peppers, finely chopped.
Zucchini: Zucchini cooks quickly and adds great texture. If you don’t have it, try using eggplant or bell peppers. They’ll add a unique taste to the dish.
Kalamata Olives: These olives are a classic in Mediterranean dishes. If you prefer, use green olives or omit them for a milder flavor.
Hummus: Hummus is perfect as a spread. Feel free to use any flavor you like, such as roasted red pepper or garlic hummus. You could also use Greek yogurt for a different twist.
How Do I Cook Perfectly Fried Eggs?
Getting your eggs just right is essential for this bowl. Here’s how to fry them to perfection:
- Heat your skillet on medium, adding a little olive oil. Make sure it’s hot, but not smoking!
- Crack the eggs gently into the skillet. Cook until the whites are set but the yolks are still runny, about 3-4 minutes.
- If you prefer your yolks less runny, cover the skillet for a minute or flip them carefully to cook the yolks more.
- Season with salt and pepper just before they finish cooking for the best flavor.
Using a non-stick pan or adding a bit more oil can help prevent sticking and keep your eggs smooth and lovely.
Delicious Mediterranean Breakfast Bowl
Ingredients You’ll Need:
- 2 large eggs
- 1/2 cup chickpeas (cooked or canned, drained and rinsed if using canned)
- 1/2 cup cherry tomatoes
- 1/2 small zucchini, sliced
- 1/4 cup Kalamata olives
- 1/2 cup hummus
- 1 cup kale or other leafy greens, chopped
- 1 tsp olive oil
- 1/2 tsp smoked paprika or chili powder
- Salt and pepper, to taste
- Fresh parsley or cilantro, chopped for garnish
Time Needed:
This Mediterranean Breakfast Bowl takes about 15 minutes to prepare. You’ll spend a few minutes cooking the veggies, frying the eggs, and assembling the bowl. It’s quick, easy, and a healthy way to start your day!
Step-by-Step Instructions:
1. Cooking the Zucchini:
Start by preheating a skillet over medium heat and adding the olive oil. Once it’s hot, add the sliced zucchini. Cook for about 4-5 minutes, until the zucchini is tender and lightly browned. Carefully remove the zucchini from the skillet and set it aside.
2. Sautéing the Tomatoes:
In the same skillet, add the cherry tomatoes. Cook for about 3-4 minutes, stirring occasionally until they blister and soften. Once done, remove them from the skillet and set them aside with the zucchini.
3. Warming the Chickpeas:
Next, add the chickpeas to the skillet and sauté them for about 2 minutes, just to warm them through and give them a little color. Set the chickpeas aside with the zucchini and tomatoes.
4. Frying the Eggs:
In the same skillet, crack the eggs and fry them sunny-side-up or to your liking. Season them with salt, pepper, and a pinch of smoked paprika or chili powder for added flavor. Cook until the whites are set but the yolks are still runny, about 3-4 minutes.
5. Assembling the Bowl:
Take a bowl and spread the hummus across the bottom. On one side, arrange the chopped kale or leafy greens. Next, add the cooked zucchini, blistered tomatoes, warm chickpeas, and Kalamata olives in sections around the bowl to make it visually appealing.
6. Adding the Eggs and Garnishing:
Carefully place the fried eggs on top or alongside the other ingredients in the bowl. For a finishing touch, sprinkle some chopped fresh parsley or cilantro on top, along with a touch more paprika if you like.
7. Serve and Enjoy:
Your Mediterranean Breakfast Bowl is now ready to serve! Dig in and enjoy this colorful and nutritious meal that’s packed with flavor!
Can I Use Other Greens Instead of Kale?
Absolutely! You can substitute kale with spinach, arugula, or any leafy greens you prefer. Just ensure they’re fresh and tender. If using tougher greens, you may want to sauté them briefly to soften them up.
How Should I Store Leftover Ingredients?
If you have leftovers, store each component in separate airtight containers in the fridge. The vegetables and chickpeas can be kept for about 3 days, while cooked eggs are best consumed within 1-2 days. Reheat gently on the stovetop for the best texture.
Can I Meal Prep This Breakfast Bowl?
Yes, you can prep components in advance! Cook the chickpeas, zucchini, and tomatoes ahead of time, then store them in the fridge. You can also make the hummus and chop the greens in advance. When you’re ready, just fry the eggs fresh, and assemble your bowl!
What Could I Substitute for Hummus?
If you’re not a fan of hummus or need a substitute, Greek yogurt is an excellent option. For a lighter version, you can mix cream cheese with a touch of lemon juice for a creamy spread. This will still provide a delicious base for your ingredients!
