Mediterranean Breakfast Bowls

Ingredients

• 4 pieces Large Egg (soft‑boiled, jammy)
• 3 tablespoons Extra‑Virgin Olive Oil (for sautéing and finishing drizzle)
• 8 ounces Button Mushrooms (halved)
• 2 pieces Garlic Clove (minced)
• 1 cup Cherry Tomatoes (halved)
• 2 cups Fresh Spinach (roughly chopped)
• 1/4 cup Kalamata Olives (pitted and sliced)
• 1 cup Hummus (store‑bought or homemade)
• 2 pieces Pita Bread (warmed)
• 1 teaspoon Za'atar (sprinkled on top)
• 1/2 teaspoon Aleppo Pepper (adds mild heat and fruitiness)
• pinch Kosher Salt (for seasoning vegetables)

Instructions

1. Soft‑Boil the Eggs

   Place the eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 6 minutes. Transfer immediately to an ice‑water bath for 2 minutes, then peel.

   Time: PT8M

   Temperature: medium

2. Prep the Vegetables

   Halve the mushrooms, halve the cherry tomatoes, mince the garlic, and roughly chop the spinach.

   Time: PT5M

3. Sauté the Mushrooms

   Heat 1½ tbsp olive oil in a skillet over medium‑high. Add mushrooms flat‑side down, sprinkle a pinch of kosher salt, and let sit undisturbed for about 2 minutes. Flip and cook until softened and lightly charred, about 5 minutes total.

   Time: PT5M

   Temperature: medium‑high

4. Add Garlic, Tomatoes & Spinach

   Add the minced garlic to the skillet, sauté 30 seconds, then add the halved tomatoes and a pinch of salt. Cook 2 minutes, then stir in the spinach and cook until wilted, about 1 minute more.

   Time: PT3M

   Temperature: medium‑high

5. Assemble the Breakfast Bowls

   Divide hummus between two serving bowls. Slice a soft‑boiled egg and place on top. Spoon the sautéed vegetable mixture over the hummus, add a few sliced Kalamata olives, drizzle with the remaining olive oil, and finish with a sprinkle of za'atar and Aleppo pepper. Serve with warm pita on the side.

   Time: PT5M

Nutrition Facts

Calories

720

Protein

19 g

Carbohydrates

47 g

Fat

37 g

Fiber

8 g