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Mediterranean Breakfast Bowl

A bright and simple Mediterranean breakfast bowl with eggs, hummus, and grilled vegetables for a filling start to your day.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

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.
  • 1/2 cup grilled cherry tomatoes Grill until tender.
  • 1/2 cup grilled eggplant slices Slice thin for quick cooking.
  • 1/2 cup Kalamata olives For topping.
  • 1/4 cup chopped fresh parsley For garnish.
  • 1/2 medium cucumber, sliced For topping.
  • 2 tbsp crumbled feta cheese Optional, for topping.
  • 1/2 tsp smoked paprika For extra flavor.
  • to taste Salt and black pepper For seasoning.
  • 1 tbsp olive oil For grilling the vegetables.

Method
 

Preparation
  1. 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.
  2. 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
  1. Spread hummus across the bottom of a serving bowl.
  2. Top the hummus with grilled veggies, Kalamata olives, sliced cucumbers, and chopped parsley.
  3. Place cooked sunny-side-up eggs on top of the hummus.
  4. Sprinkle feta cheese and smoked paprika over the dish, and add more parsley for garnish.
  5. Serve immediately for the best flavor.

Notes

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.