Description
A wholesome and vibrant savory breakfast bowl featuring sautéed mushrooms, cherry tomatoes, and spinach, paired with soft boiled eggs and creamy hummus. This quick and nutritious recipe combines fresh vegetables and protein for a balanced morning meal, enhanced with Mediterranean-inspired spices and a drizzle of extra virgin olive oil.
Ingredients
Scale
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
- 1 1/2 cups hummus (homemade or quality store-bought)
- Extra virgin olive oil, for cooking and drizzling
- Kosher salt, to taste
- Seasoning of your choice (e.g., Aleppo pepper, za’atar – about 1 teaspoon each)
- Olives (optional, for garnish)
Instructions
- Cook the eggs: Prepare the eggs according to your preferred style. Soft boiled eggs are recommended; boil them for about 6-7 minutes to achieve a soft center. Alternatively, eggs can be scrambled or fried. If boiling, cooked eggs can be prepared in advance and stored in the refrigerator.
- Sauté the mushrooms: Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the halved mushrooms and season with kosher salt. Cook for about 7 minutes, turning occasionally until the mushrooms are golden brown on both sides.
- Cook tomatoes, spinach, and garlic: Add cherry tomatoes, baby spinach, and minced garlic to the skillet with the mushrooms. Add another pinch of kosher salt. Cook together for 2 to 3 minutes until the tomatoes are warmed through and the spinach is wilted.
- Assemble the bowls: Divide the cooked mushroom, spinach, and tomato mixture evenly among 4 bowls. Place the cooked eggs on top, then spoon 1/2 cup of hummus into each bowl. Drizzle a little extra virgin olive oil over the hummus if desired.
- Season and garnish: Sprinkle your preferred seasonings over each bowl (the recipe suggests about 1 teaspoon each of Aleppo pepper and za’atar). Optionally add olives for garnish. Serve immediately to enjoy a savory, nutrient-rich breakfast.
Notes
- Soft boiled eggs yield a creamy yolk that pairs well with the vegetables and hummus.
- Hummus can be homemade or a quality store-bought brand for convenience.
- Customize seasoning according to your taste; Aleppo pepper and za’atar add a Middle Eastern flair.
- Olives are optional but add a nice briny contrast if included.
- This recipe can be easily doubled or halved based on serving requirements.
- Cooked boiled eggs can be stored in the refrigerator for up to a week for meal prep.
