Description

Start your day with a burst of Mediterranean flavors! This vibrant Harvest Breakfast Bowl is packed with fresh vegetables, creamy hummus, and perfectly cooked eggs. A wholesome and satisfying meal for two.

Ingredients

Scale

Fresh Produce:

1 cup baby spinach (firmly packed)
1 cup cherry tomatoes (halved (or left whole if very small))
4 ounces white button mushrooms (cleaned and sliced)
1/2 small cucumber (peeled and diced)
1 small garlic clove (finely minced)

Protein & Main Components:

2 large eggs
3/4 cup prepared hummus (such as classic, roasted garlic, or plain)

Pantry & Seasonings:

1 tablespoon extra virgin olive oil (for sautéing)
Extra virgin olive oil (for drizzling (optional))
Kosher salt (to personal preference)
1/2 teaspoon Aleppo pepper (adjust to your heat preference)
1/2 teaspoon Za’atar seasoning

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Instructions

Prepare the Eggs: Cook the eggs to your desired style. Soft-boiled eggs (achieved by simmering for approximately 6-7 minutes for a runny yolk, then transferring to an ice bath) are recommended. Alternatively, fried, poached, or scrambled eggs also work wonderfully. If boiling, these can be prepared while you manage the vegetables.
Sauté the Mushrooms: Place a medium skillet over medium-high heat. Add the 1 tablespoon of extra virgin olive oil. Once the oil is shimmering, introduce the sliced mushrooms. Season them lightly with kosher salt and cook, stirring occasionally, for about 5-7 minutes, or until they are nicely browned and have released their moisture.
Combine and Warm Remaining Vegetables: Add the minced garlic, halved cherry tomatoes, and diced cucumber to the skillet with the browned mushrooms. Stir for approximately 30 seconds, until the garlic becomes fragrant. Next, add the firmly packed baby spinach. Continue to cook, stirring gently, for another 1-2 minutes, just until the spinach has wilted and all the vegetables are heated through. If desired, season with an additional pinch of kosher salt. Remove the skillet from the heat.
Construct the Bowls: Divide the warm vegetable mixture evenly between two serving bowls. Spoon a generous portion of hummus (about 6 tablespoons or 3/8 cup per bowl) alongside the vegetables in each bowl.
Final Touches & Serving: Gently place one prepared egg in each bowl, typically nestled beside or atop the hummus and vegetables. If you like, add a delicate stream of extra virgin olive oil over the hummus. Finally, sprinkle each bowl with the Aleppo pepper and Za’atar seasoning according to your taste. Serve immediately and enjoy your vibrant and nourishing meal.

Notes

Advance Preparation: Key components of these bowls can be prepared ahead of time. If you’re making homemade hummus, it can be stored for a few days in the refrigerator. Cooked eggs (specifically boiled eggs) and the sautéed vegetable mixture can also be prepared in advance and kept in separate airtight containers in the fridge for up to 2 days. For the best texture and temperature, assemble the bowls just before you plan to serve them.
Flavor Customization: Don’t hesitate to adjust the seasonings to your preference. If Aleppo pepper isn’t readily available, a pinch of standard red pepper flakes can provide a similar warmth. Freshly chopped herbs like parsley or dill would also make a delightful and fitting addition.
Hummus Selection: Utilize your favorite brand of store-bought hummus, or a homemade version if you prefer. Plain hummus allows the other flavors to shine, but options like roasted garlic or even a subtly spicy hummus can complement the dish beautifully.

Nutrition Facts (per serving): Calories: 351 kcal | Total Fat: 24.9 g (Saturated Fat: 4.2 g) | Total Carbs: 20.2 g (Fiber: 7.5 g, Sugars: 5.5 g) | Protein: 16.2 g | Sodium: 441 mg

These values are approximate and may vary based on ingredients and preparation. Sodium does not include additional salt used to taste during cooking, which will increase sodium content.

Nutrition

Calories: 351