Mediterranean Breakfast Bowls (Printer-friendly)
Nourishing bowls with quinoa, vegetables, chickpeas, feta, and eggs for a healthy Mediterranean morning.
# What You'll Need:
→ Grains
01 - 2 cups cooked quinoa (or brown rice)
→ Vegetables
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely chopped
06 - 1 cup baby spinach leaves
→ Dairy
07 - 1/2 cup crumbled feta cheese
→ Legumes
08 - 1 cup canned chickpeas, rinsed and drained
→ Eggs
09 - 4 large eggs
→ Olives & Extras
10 - 1/4 cup Kalamata olives, pitted and sliced
→ Dressing
11 - 3 tbsp extra-virgin olive oil
12 - 1 tbsp fresh lemon juice
13 - 1 tsp dried oregano
14 - Salt and black pepper, to taste
# Directions:
01 - Cook quinoa or brown rice according to package instructions. Set aside and keep warm.
02 - In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and black pepper until emulsified.
03 - Heat a non-stick skillet over medium heat. Crack eggs into the skillet and cook to desired doneness—fried sunny-side up or over-easy works best for these bowls.
04 - Divide the cooked quinoa evenly among four serving bowls, creating a foundation at the base of each.
05 - Arrange cherry tomatoes, cucumber, red bell pepper, red onion, baby spinach, and chickpeas in sections over the quinoa.
06 - Scatter crumbled feta cheese and Kalamata olives across each bowl.
07 - Place a cooked egg on top of each bowl. Drizzle with the lemon-oregano dressing and serve immediately.
# Expert Advice:
01 -
- Everything can be prepped ahead, so mornings feel effortless instead of rushed
- The runny yolk creates its own creamy sauce that ties all the Mediterranean flavors together
02 -
- Serving the eggs with runny yolks is essential because they create a natural sauce when you break them
- The dressing should be made fresh but the vegetables can be chopped the night before
03 -
- Warm your serving bowls in the oven for a few minutes to keep everything hot longer
- Let the fried eggs rest on a paper towel for 30 seconds before placing on bowls