I’ve always loved a savory breakfast, but I recently discovered a technique that completely changed my scramble game: adding tahini.
I know, it sounds different, but hear me out. Whisking tahini paste directly into the raw eggs before scrambling (I use an immersion blender to get it super smooth) creates the most incredibly creamy, rich, and satisfying curds. It adds a nutty depth that is just fantastic.
This discovery led me to create these incredible Mediterranean breakfast bowls. We’re pairing those creamy tahini eggs with a foundation of broiled heirloom tomatoes and tangy labneh, then serving it all with two bright, crunchy side salads.
This isn’t just a recipe; it’s a new way to think about breakfast. It’s vibrant, packed with protein and healthy fats, and keeps me feeling full and energized all morning long.
A Perfect Plate of Contrasts
What makes this bowl work so beautifully is the balance of textures and flavors. It’s a core principle I pull from Mediterranean-style eating: simple, high-quality ingredients that all play a distinct role.
- The Warm Base: We start with a thick slice of broiled heirloom tomato. This concentrates its flavor and provides a lovely, slightly sweet foundation.
- The Creamy Center: The tahini-infused scrambled eggs are the star. They’re rich, full of protein, and seasoned with just a hint of smoked paprika and sumac.
- The Cooling Crunch: You get two fresh salads on the side—a zesty za’atar cucumber salad and a bright red pepper, onion, and parsley salad. They cut through the richness perfectly.
- The Tangy Finish: A dollop of labneh (or Greek yogurt) adds a final, tangy counterpoint that ties everything together.
Bringing Your Breakfast Bowl Together
This recipe moves quickly and is all about simple prep. You’ll start by getting those beautiful tomato slices under the broiler until they’re soft and just a little charred. This is my favorite way to unlock their flavor.
While the tomatoes are broiling, you’ll toss together the two quick-fix salads. The cucumber salad gets its punch from za’atar, while the pepper and onion salad is tossed in a gently garlic-infused olive oil and fresh lemon juice.
Finally, you’ll make the eggs. The key is to whisk the eggs, tahini, and spices until they are perfectly smooth and pale. Cook them gently in a nonstick skillet just until soft curds form. We want them creamy, not dry!
My Notes & Simple Swaps
While the recipe is fantastic as written, here are a few tips to make it your own.
- About the Tahini: Make sure you are using a good-quality, runny tahini paste. If yours is thick and stiff from the bottom of the jar, it won’t blend as well into the eggs.
- Labneh Substitute: If you don’t have labneh, a thick, plain Greek yogurt (full-fat is best) is a perfect substitute.
- Salad Prep: You can chop the vegetables for the salads the night before to make assembly even faster in the morning. Just store them in an airtight container in the fridge.
- Serving: I love serving this with whole-grain crackers or a lightly toasted whole-wheat pita to scoop up all the delicious flavors.
And if you love starting your day with a satisfying bowl, you might also enjoy the savory flavors in my Ultimate Loaded Breakfast Bowl for a different skillet-based option!
Quick Questions
Can I make this dairy-free?
Absolutely. Just skip the labneh. The tahini in the eggs already provides so much creaminess, you won’t miss it. You could also use a plant-based, unsweetened Greek-style yogurt.
What if I don’t have an immersion blender?
No problem! You can just use a regular whisk. It will take a bit more effort to fully incorporate the tahini, but it will work just fine. The goal is simply to get the mixture smooth before it hits the pan.
What’s another great Mediterranean-style breakfast?
I’m so glad you asked! If you’re looking for something on the cooler, quicker side, my Mediterranean Dawn Yogurt Bowl is a fantastic, refreshing option.
Mediterranean Breakfast Bowls
Ingredients
For the Herb & Vegetable Salads
- 3 Persian cucumbers ~5 oz/140 g each; ~15 oz/425 g total, thinly sliced
- ¾ tsp za’atar
- ⅓ cup finely diced red onion
- 1 medium red bell pepper thinly sliced
- ¾ cup fresh parsley leaves
- ¾ tsp ground cumin
- Grated zest of ½ large lemon
- 2 tsp extra-virgin olive oil
- 1 small garlic clove crushed
- ¼ tsp fine sea salt divided
- 1 –2 tbsp fresh lemon juice to taste
For the Tahini Egg Scramble
- 6 large eggs
- 3½ tbsp tahini paste
- ⅛ tsp smoked paprika
- ½ tsp fine sea salt
- ⅛ tsp freshly ground black pepper
For Assembly & Garnish
- 3 thick slices heirloom tomato about ½-inch each
- 6 tbsp labneh divided
- ½ tsp sumac for sprinkling
- Whole-grain crackers or toasted whole-wheat pita for serving
Instructions
- Preheat the broiler and position a rack 6–8 inches from the heat source. Arrange the tomato slices on a small foil-lined baking sheet.
- Cucumber salad: toss the sliced cucumbers with the za’atar and a pinch of the salt; set aside.
- Pepper–onion salad: in a bowl, combine onion, bell pepper, parsley, cumin, and lemon zest. Warm the olive oil with the crushed garlic in a tiny saucepan for 30–60 seconds until fragrant; discard the garlic. Drizzle the infused oil over the mixture, add lemon juice and the remaining salt, and toss.
- Broil the tomatoes 3–5 minutes, until softened and lightly charred at the edges.
- In a medium bowl, whisk the eggs with tahini, smoked paprika, salt, and pepper using an immersion blender until smooth and pale.
- Heat a nonstick skillet over medium-high. Pour in the egg mixture; let it set briefly, then gently push from edges toward center with a rubber spatula until soft, creamy curds form. Remove from heat just before fully set.
- Assemble: place one warm tomato slice in each of three bowls. Top each with 1 tbsp labneh. Divide the scrambled eggs among bowls, sprinkle with sumac, and serve immediately with the cucumber salad, pepper–onion salad, and the remaining 1 tbsp labneh per serving on the side, plus crackers or pita.
Notes
Nutrition Information
Per serving- Calories: 367 kcal
- Total Fat: 25.7 g
- Saturated Fat: 6.8 g
- Sodium: 342 mg
- Total Carbohydrates: 17 g
- Dietary Fiber: 5 g
- Total Sugars: 7 g
- Protein: 20 g
I hope this recipe brings a little sunshine to your morning. It’s proof that a nourishing breakfast can be exciting, satisfying, and anything but boring. Enjoy!
Emily Turner is the founder of dietareas.com, an independent wellness researcher, and a recipe developer. After a dual diagnosis of PCOS and prediabetes, she used her research skills to translate complex nutritional science (like the Mediterranean and DASH diets) into delicious, practical, and evidence-based recipes.
