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Mediterranean Savory Breakfast Bowls with Eggs, Mushrooms, Tomatoes, and Hummus Recipe

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4.3 from 88 reviews

This Mediterranean Savory Breakfast Bowl combines perfectly cooked eggs with sautéed mushrooms, cherry tomatoes, and spinach, topped with creamy hummus and seasoned with vibrant Aleppo pepper and za’atar. A nutritious and flavorful breakfast option that is quick to prepare and customizable to your preferred egg style.

  • Total Time: 22 minutes
  • Yield: 4 servings

Ingredients

Eggs

  • 4 eggs, cooked to your liking (soft boiled recommended)

Vegetables

  • 8 ounces white button mushrooms, halved
  • 2 cups cherry tomatoes
  • 2 cups baby spinach, packed
  • 1 to 2 garlic cloves, minced

Other Ingredients

  • Extra virgin olive oil (about 2 tablespoons plus more for drizzling)
  • Kosher salt, to taste
  • 1 1/2 cups hummus (homemade or store-bought)
  • Seasonings of your choice (Aleppo pepper and za’atar recommended, about 1 teaspoon each)
  • Olives (optional)

Instructions

  1. Cook the eggs: Prepare the eggs to your preferred method such as soft boiling, scrambling, or sunny-side up. Soft boiled eggs require about 6-7 minutes boiling. Eggs can be cooked in advance and refrigerated for later use.
  2. Sauté the mushrooms: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the halved mushrooms, sprinkle with kosher salt, and cook for about 7 minutes, turning occasionally until both sides are browned and mushrooms are tender.
  3. Add tomatoes, spinach, and garlic: Add the cherry tomatoes, baby spinach, and minced garlic to the skillet with the mushrooms. Season with another pinch of kosher salt. Cook for 2 to 3 minutes until the tomatoes are warmed through and the spinach is wilted.
  4. Assemble the bowls: Divide the mushroom, spinach, and tomato mixture evenly among 4 bowls. Top each bowl with an egg prepared as desired and add about 3/8 cup of hummus. Drizzle a little extra virgin olive oil over the hummus if you like for extra richness.
  5. Season and garnish: Sprinkle with your chosen seasonings such as Aleppo pepper and za’atar, roughly 1 teaspoon of each per bowl. Add olives if using for extra Mediterranean flair. Serve immediately and enjoy.

Notes

  • Eggs can be cooked in advance, peeled, and stored in the refrigerator for up to 3 days to save time in the morning.
  • You can customize the seasoning to your preference—smoked paprika or cumin are great alternatives.
  • Use homemade hummus for a fresh flavor or store-bought for convenience.
  • This recipe works well for breakfast, brunch, or a light dinner.
  • Optionally add toasted pita or crusty bread on the side for a more filling meal.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/mediterranean-savory-breakfast-bowls-with-eggs-mushrooms-tomatoes-and-hummus-recipe/