This Mediterranean Breakfast Bowl is a colorful and hearty dish filled with tasty ingredients like fluffy eggs, fresh veggies, and creamy feta cheese. It’s like a party in a bowl!
I love how easy it is to throw together, and you can mix and match toppings to fit your mood. Who doesn’t enjoy extra olives on a sleepy morning? 🌞
Key Ingredients & Substitutions
Eggs: Fresh large eggs are perfect for this bowl. If you’re looking for a lighter option, you can use egg whites or a plant-based egg alternative available in stores.
Hummus: I love creamy hummus as the base. If you’re short on time, store-bought brands offer great taste, or you can whip up homemade hummus easily using canned chickpeas, tahini, and garlic!
Kalamata Olives: These add a wonderful briny flavor. If you don’t have kalamata olives, green olives or even capers work well as substitutes.
Cherry Tomatoes: Sweet cherry tomatoes bring brightness to the dish. For a different flavor, you can use sun-dried tomatoes or diced regular tomatoes if that’s what you have on hand.
Eggplant: While I enjoy eggplant, you can swap it with zucchini or bell peppers for a milder taste. Both would cook nicely in the skillet too!
Potatoes: I like using regular potatoes, but sweet potatoes give a delicious twist if you want added sweetness and nutrition.
How Do You Get Perfectly Fried Eggs Every Time?
Fried eggs can be tricky, but with some simple steps, you’ll get them right every time!
- Use a non-stick skillet and heat it over medium-low. This way, the eggs cook evenly without burning.
- Add a small amount of olive oil to the pan, just enough to coat the bottom.
- Crack the eggs gently into a bowl first, then slide them into the skillet to avoid shell bits.
- Cook until the whites are set, but the yolk remains runny (about 3-4 minutes). Cover the skillet with a lid for even cooking if you prefer.
Don’t forget to season the eggs lightly with salt and pepper as they cook for added flavor!
How to Make a Mediterranean Breakfast Bowl
Ingredients You’ll Need:
For the Bowl:
- 2 large eggs
- 1/2 cup hummus (store-bought or homemade)
- 6-8 kalamata olives
- 1/2 cup cherry tomatoes, halved
- 1 small eggplant, sliced
- 1 medium potato, halved or quartered
- 1/4 cup fresh parsley, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika or sweet paprika
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This Mediterranean Breakfast Bowl takes about 10 minutes to prep and around 30 minutes to cook—so roughly 40 minutes in total. It’s a wonderfully filling and nutritious start to your day, and the colors alone will brighten your morning!
Step-by-Step Instructions:
1. Roast the Potatoes:
First, preheat your oven to 400°F (200°C). Take your halved or quartered potatoes and toss them in a bowl with a drizzle of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes, or until they turn golden and crispy on the outside.
2. Sauté the Eggplant:
While the potatoes are roasting, grab a skillet and heat it over medium heat. Add a small drizzle of olive oil, then toss in your sliced eggplant. Cook for about 3-4 minutes on each side until they are soft and nicely browned. Don’t forget to season them with a dash of salt and pepper!
3. Cook the Tomatoes:
In the same skillet or another one if you prefer, warm the halved cherry tomatoes just until they soften a little, about 2-3 minutes. You can also sprinkle a pinch of salt and pepper while they cook to add extra flavor.
4. Fry the Eggs:
Now, it’s time to fry your eggs! In a non-stick pan, use a touch of olive oil and fry the eggs sunny side up. Season them lightly with salt and pepper, and cook until the whites are set, but the yolks are still deliciously runny.
5. Assemble the Bowl:
Grab a bowl and spread the hummus as the base layer. Next, carefully place your fried eggs right on top of the hummus.
6. Add the Toppings:
Surround the eggs with your roasted potatoes, sautéed eggplant, warm cherry tomatoes, and kalamata olives. This is where the magic happens—so colorful and inviting!
7. Garnish and Serve:
Finally, sprinkle fresh chopped parsley over the entire bowl for a pop of freshness and color. Drizzle a bit of olive oil on top, and if you’re feeling fancy, add a light dusting of smoked paprika for that extra flavor kick.
8. Enjoy!
Serve this beautiful and hearty Mediterranean Breakfast Bowl immediately, and savor every delicious bite.
Can I Use Different Vegetables?
Absolutely! While this recipe features eggplant and cherry tomatoes, feel free to substitute with your favorites like zucchini, bell peppers, or spinach for variety. Just adjust the cooking time as needed based on the vegetables you choose.
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat, gently warm in the microwave or on the stovetop. Enjoy the bowl just the same or adjust the toppings for a fresh twist!
Can I Make This Recipe Vegan?
Yes! To make it vegan, simply swap the eggs for a tofu scramble or chickpea flour scramble. You can still enjoy all the delicious veggies and hummus for a filling breakfast.
What Should I Serve with This Bowl?
This Mediterranean Breakfast Bowl is quite hearty on its own! If you’d like, pair it with a slice of whole grain toast or pita for extra texture. A side of fresh fruit would also complement the meal nicely!