A bright and simple Mediterranean breakfast bowl with eggs, hummus, and grilled vegetables makes mornings easy and tasty.
This Mediterranean Breakfast Bowl mixes warm eggs, creamy hummus, and grilled vegetables for a filling start. If you like high-protein breakfast bowls, try this one for a quick, healthy meal: high-protein breakfast bowls.
Why make this recipe
Make this bowl because it gives protein, vegetables, and healthy fat in one dish. It cooks fast, tastes fresh, and keeps you full. You can use pantry items and simple grill steps like other great ideas on high protein breakfast bowls pages.
How to make Mediterranean Breakfast Bowl
Ingredients :
- 3 large eggs
- 1 cup hummus
- 1/2 cup grilled cherry tomatoes
- 1/2 cup grilled eggplant slices
- 1/2 cup Kalamata olives
- 1/4 cup chopped fresh parsley
- 1/2 cucumber, sliced
- 2 tbsp crumbled feta cheese
- 1/2 tsp smoked paprika
- Salt and black pepper, to taste
- 1 tbsp olive oil
Directions :
- Prepare the Grilled Vegetables: Heat a grill pan or skillet over medium-high heat, add olive oil, and grill cherry tomatoes and eggplant slices for 3-4 minutes on each side until tender. Set aside.
- Cook the Eggs: In a nonstick pan, cook the eggs sunny side up, seasoning with salt and pepper. Cook for 3-4 minutes until the whites are set.
- Assemble the Bowl: Spread hummus across the bottom of a serving bowl.
- Arrange the Ingredients: Top the hummus with grilled veggies, Kalamata olives, sliced cucumbers, and chopped parsley.
- Add the Eggs: Place cooked sunny-side-up eggs on top of the hummus.
- Final Touches: Sprinkle feta cheese and smoked paprika over the dish, and add more parsley for garnish.
- Serve and Enjoy: Serve immediately for the best flavor.
For a side, serve with crusty bread or try one of the simple toast recipes for breakfast.
How to serve Mediterranean Breakfast Bowl
Serve the bowl warm. Eat it with a fork and a piece of toasted bread, or bring it to the table and let people scoop hummus with veggies and egg. For a fuller meal, serve it with a small fruit plate or a breakfast wrap like some apple cinnamon breakfast quesadillas.
How to store Mediterranean Breakfast Bowl
Store leftovers in an airtight container in the fridge for up to 2 days. Keep the eggs and hummus on top of the veggies to keep them moist. Reheat gently in a pan or microwave, or enjoy cold. For more make-ahead ideas, see similar meal notes on quick breakfast recipe pages.
Tips to make Mediterranean Breakfast Bowl
- Use ripe tomatoes and good olive oil for the best flavor.
- Cook eggs to your liking; poached or soft-scrambled also work.
- Warm the hummus slightly if you like a softer base.
- Slice the eggplant thin so it cooks fast.
- Taste and adjust salt before serving.
Variation (if any)
- Add cooked chickpeas or quinoa to make it heartier.
- Swap feta for goat cheese or skip cheese for vegan version.
- Use roasted bell peppers instead of eggplant.
- Add a squeeze of lemon for brightness.
FAQs
Q: Can I make this vegan?
A: Yes. Skip the eggs and feta. Add extra chickpeas or tofu and more hummus.
Q: How long can I store each part?
A: Store hummus and grilled vegetables up to 3 days. Eggs are best within 1-2 days.
Q: Can I use fresh tomatoes instead of grilled?
A: Yes. Use ripe cherry tomatoes raw or roast them briefly for more flavor.
Q: Is this good for meal prep?
A: Yes. Keep components separate and assemble before eating to keep textures fresh.
Conclusion
Try fast versions like the 15-Minute Mediterranean Breakfast Bowls if you need a quicker cook time. For a grain twist, look at the Mediterranean Quinoa Breakfast Bowl with Hummus & Chickpeas to add quinoa. If you prefer farro, see the Mediterranean Farro Breakfast Bowl for a chewy texture. For another egg-forward idea, check the Mediterranean Eggs Breakfast Bowl Recipe. For more plated bowl ideas and variations, view Mediterranean Breakfast Bowls – Unicorns in the Kitchen.
Mediterranean Breakfast Bowl
Ingredients
For the Bowl
- 3 large large eggs Cooked sunny side up or to your liking.
- 1 cup hummus Spread across the bottom of the bowl.
- ½ cup grilled cherry tomatoes Grill until tender.
- ½ cup grilled eggplant slices Slice thin for quick cooking.
- ½ cup Kalamata olives For topping.
- ¼ cup chopped fresh parsley For garnish.
- ½ medium cucumber, sliced For topping.
- 2 tbsp crumbled feta cheese Optional, for topping.
- ½ tsp smoked paprika For extra flavor.
- to taste Salt and black pepper For seasoning.
- 1 tbsp olive oil For grilling the vegetables.
Instructions
Preparation
- Heat a grill pan or skillet over medium-high heat, add olive oil, and grill cherry tomatoes and eggplant slices for 3-4 minutes on each side until tender. Set aside.
- In a nonstick pan, cook the eggs sunny side up, seasoning with salt and pepper. Cook for 3-4 minutes until the whites are set.
Assembly
- Spread hummus across the bottom of a serving bowl.
- Top the hummus with grilled veggies, Kalamata olives, sliced cucumbers, and chopped parsley.
- Place cooked sunny-side-up eggs on top of the hummus.
- Sprinkle feta cheese and smoked paprika over the dish, and add more parsley for garnish.
- Serve immediately for the best flavor.