Mediterranean Breakfast Bowl
A bright and simple Mediterranean breakfast bowl with eggs, hummus, and grilled vegetables for a filling start to your day.
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.
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.
