Mediterranean Breakfast Skillet
This Mediterranean breakfast skillet is loaded with tender vegetables and finished with eggs cooked right on top. Prep the veggie base ahead, then add the eggs when you're ready for an easy, make-ahead, nourishing breakfast.
This skillet has been one of my easy go-to breakfasts when I want something warm and filling without having to start from scratch.
I like to prep the vegetable base head and store it in the fridge, and when I need a really good breakfast, I just warm the base in a skillet and crack in a couple of eggs right into it. It's so delicious!
If you like vegetable-forward breakfasts, you might also enjoy my Greek Muffin-Tin Omelets or Mediterranean Egg Bites. Both easy to prep and great for busy mornings.
Recipe Perks
Breakfast Skillet Ingredients
- Vegetables: Summer squash, zucchini, eggplant, bell pepper, onion, and of course, tomatoes!
- Olive oil: To cook all the vegetables.
- Eggs: I used 4 for this recipe, but you can easily add 6.
- Herbs and spices: Dried oregano (or fresh), garlic, fresh basil, sea salt, and pepper.
- Tomato paste or red pepper paste: Sometimes I go back and forth. Use what you have on hand.
- Feta cheese: Will be added as a wonderful, salty, and creamy element at the end.
Can I meal prep the whole thing?
Prep everything except the eggs. The vegetable base keeps well; the eggs are best cooked fresh.
Easy Mediterranean Breakfast Skillet Instructions
- Start by slicing and salting the eggplant and letting it sit for 10 minutes, then rinse and squeeze out the excess water.
- Heat olive oil in a skillet and cook the eggplant, onion, garlic, oregano, salt, and pepper until the onions soften.
- Add the remaining vegetables and cook until the tomatoes break down.
- Make a few wells in the veggies, crack in the eggs, cover, and cook until the whites are set. Finish with basil and feta.
How to Enjoy and Serve
Our family enjoys this recipe Turkish-style, just like we would enjoy menemen. Serve it by placing a pan protector on the table and laying the skillet right on top.
Everyone from the family can enjoy it by grabbing and scooping straight from the pan with fresh artisan bread.
More Make-Ahead Breakfast Recipes
PrintMediterranean Breakfast Skillet
A simple Mediterranean-style breakfast skillet made with hearty vegetables and eggs cooked right on top. Prep the veggie base ahead and add the eggs fresh for an easy, nourishing make-ahead breakfast.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 Servings 1x
- Category: Breakfast
- Cuisine: American, Mediterranean
Ingredients
- 1 small eggplant, quartered lengthwise and thinly sliced
- ½ teaspoon sea salt (for salting the eggplant), plus more as needed
- Pepper to taste
- 3 tablespoons olive oil
- ½ medium onion, chopped
- 3 cloves garlic, finely chopped
- 1 teaspoon dried oregano
- 1 zucchini, sliced into thin quarter-moons
- 1 yellow squash, sliced into thin quarter-moons
- 1 bell pepper, chopped
- 1 pound of tomatoes, chopped
- 1 tablespoon tomato paste (or red pepper paste)
Eggs & Garnish
- 4-6 large eggs
- Fresh basil, for serving
- Feta cheese, for serving
Instructions
- Thinly slice and salt the eggplant and let it sit for 10 minutes. Rinse and squeeze dry.
- Heat olive oil in a large skillet. Add eggplant, onion, garlic, oregano, salt, and pepper. Cook until the onions soften.
- Add zucchini, squash, bell pepper, tomatoes, and tomato paste. Cook until the tomatoes break down and become saucy.
- Make small wells, crack in the eggs, cover, and cook until the whites are set.
- Top with fresh basil and feta.
Notes
Recipe adapted from The Essential WW Freestyle Cookbook
Nutrition
- Serving Size:
- Calories: 314
- Sugar: 8.1 g
- Sodium: 716.9 mg
- Fat: 23.7 g
- Saturated Fat: 8.7 g
- Trans Fat: 0 g
- Carbohydrates: 13.4 g
- Fiber: 3.5 g
- Protein: 14 g
- Cholesterol: 219.4 mg
Once you posted this recipe, I knew I had to make it. I had veggies that needed to be eaten. I didn't have peppers, instead I used poblanao. It was spicy but very delicious. Thanks for the recipe!