The Mediterranean Breakfast Bowl is a colorful and tasty way to start your day! It features creamy yogurt, fresh fruits, crunchy nuts, and a sprinkle of honey, all mixed together.
If you’re like me, mornings can be rushed, but this bowl is quick to prepare. Plus, it’s so bright and cheerful, it makes waking up a little easier! 🍓🥣
Key Ingredients & Substitutions
Eggs: Large eggs make for a delicious sunny-side-up. If you’re looking for a lighter option, try using egg whites or substitute with tofu scramble for a vegan twist!
Bulgur Wheat/Couscous: Both add a hearty base. If you’re gluten-free, quinoa or brown rice would work well here instead.
Cherry Tomatoes: Sweet and juicy, they roast beautifully. If you can’t find them, use diced regular tomatoes or even bell peppers for different flavors.
Eggplant: It adds richness to the bowl. Zucchini is a great substitute if eggplant isn’t your thing or isn’t available.
Kalamata Olives: They offer a salty kick. If you prefer a milder taste, green olives can work instead, or leave them out entirely for a fresh experience.
How Do I Roast Vegetables Perfectly?
Roasting vegetables brings out their natural sweetness and flavor. Here’s how to get it just right:
- Preheat your oven to 400°F (200°C)—this high heat helps to caramelize the veggies.
- Spread the cherry tomatoes and eggplant slices on a baking sheet. Leave space between each piece; overcrowding can make them steam instead of roast.
- Drizzle olive oil over the veggies and sprinkle with minced garlic, salt, and pepper.
- Roast for about 20-25 minutes. Don’t forget to toss them halfway through to ensure even cooking!
Perfectly roasted veggies will be soft, slightly charred, and bursting with flavor! Enjoy your cooking adventure!
How to Make a Mediterranean Breakfast Bowl
Ingredients You’ll Need:
- 2 large eggs
- 1/2 cup cooked bulgur wheat or couscous
- 1/2 cup cherry tomatoes
- 1/2 small eggplant, sliced
- 1/3 cup cooked chickpeas
- 5-6 kalamata olives
- 1/2 cup hummus
- 1 tbsp olive oil
- 1 garlic clove, minced
- 2 tbsp fresh parsley, chopped
- 1/2 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious Mediterranean breakfast bowl takes about 10 minutes of prep time and 30 minutes in total to cook everything. You’ll spend around 20-25 minutes roasting the veggies while you prepare the other components. It’s a simple and satisfying way to kickstart your day!
Step-by-Step Instructions:
1. Roast the Vegetables:
First, preheat your oven to 400°F (200°C). Grab a baking sheet and place your cherry tomatoes and sliced eggplant on it. Drizzle them with olive oil, and sprinkle with minced garlic, salt, and pepper. Toss everything together to make sure the veggies are well coated. Roast in the oven for about 20-25 minutes, stirring halfway through until they’re tender and slightly charred.
2. Cook the Bulgur Wheat/Couscous:
While your veggies are roasting, cook the bulgur wheat or couscous according to the package instructions if it’s not already cooked. This usually just takes about 10 minutes!
3. Fry the Eggs:
In a skillet over medium heat, crack your eggs and fry them sunny-side up. Watch carefully until the whites are set but the yolks are still runny. Season them with a bit of salt and pepper to your taste.
4. Warm the Chickpeas:
In another small pan, warm your cooked chickpeas with a little drizzle of olive oil, a sprinkle of salt, and a pinch of smoked paprika for flavor. This should only take a couple of minutes.
5. Assemble Your Bowl:
Now it’s time for the fun part! Grab a bowl and spread the hummus around one side. Add your cooked bulgur wheat or couscous. Next, artfully arrange the roasted cherry tomatoes, eggplant, warm chickpeas, and kalamata olives around the bowl.
6. Add the Eggs and Garnish:
Carefully place your two fried eggs on top or alongside everything. For a touch of freshness, sprinkle chopped parsley and a dash of smoked paprika over the whole bowl. This adds a nice color and extra flavor!
7. Serve & Enjoy:
Dig in right away and enjoy this hearty Mediterranean breakfast bowl! It’s a tasty and nutritious start to your day, packed with flavor and texture.
Can I Use Different Grains Instead of Bulgur Wheat or Couscous?
Absolutely! Quinoa or brown rice are great alternatives that are also nutritious. Just be sure to adjust the cooking time according to the grain you choose.
What Can I Substitute for Hummus?
If you don’t have hummus on hand, you can use tzatziki for a refreshing twist, or even guacamole for a creamy texture and different flavor. Just keep in mind that it will change the overall taste of the bowl!
Can I Make This Bowl Vegan?
Yes! Simply replace the eggs with a tofu scramble or roasted chickpeas for extra protein. Use vegan hummus, which is typically already vegan, and enjoy a delicious plant-based meal!
How Do I Store Leftovers?
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. You can reheat the bowl in the microwave or on the stovetop, but be mindful that the eggs are best served fresh!
