This Mediterranean Breakfast Bowl is packed with 25 grams of protein (making it a high-protein breakfast). Choosing a Mediterranean breakfast is more than just a tasty start to the day. It positively impacts health. This advantage has been recognized and supported by science for centuries. Excited to try it? Let's get into the recipe!
I lived in Turkey for nearly three years. During my time there, I enjoyed this style of Mediterranean breakfast almost every day! There are excellent reasons for this: it is both healthy and incredibly easy to prepare.
Ingredients You'll Need
- Boiled eggs: Feel free to use as many eggs as you like, cooked in your preferred style! For my go-to jammy eggs, I boil them for exactly 7 minutes.
- Feta Cheese: This adds a boost of protein and healthy fats. I recommend seeking out Turkish, Greek, or Bulgarian feta for the best flavor.
- Hummus: Not only does hummus contribute more protein and healthy fats, but it's also perfect for dipping your eggs and vegetables.
- Cucumbers: Opt for Persian cucumbers with their delicate skin and tender seeds. Cherry Tomatoes: While any tomatoes will work, sweet cherry tomatoes are a wonderful choice.
- Herbs and Spices: A sprinkle of dried oregano and Aleppo pepper elevates the feta with authentic Mediterranean notes, while fresh mint offers a refreshing bite in between (optional).
- Extra Virgin Olive Oil: Don't skimp on the olive oil! Drizzle generously over the hummus and vegetables. Enjoy with warm pita bread.
How to Make a Mediterranean Breakfast Bowl
The foundation of a quick Mediterranean breakfast bowl is perfectly cooked eggs, so start by placing yours in boiling water and cooking them just the way you love them.
- Soft-boiled: Boil for 6-7 minutes for a runny yolk.
- Jammy: Boil for 8-9 minutes for a gooey center.
- Hard-boiled: Boil for 10-12 minutes for a firm yolk.
In a large, shallow bowl (like a pasta bowl), spread ½ cup of hummus, leaving space for toppings. Create small wells in the hummus with the back of a spoon, drizzle with olive oil, and sprinkle with seasoning if desired. Toss ¼ teaspoon of dried oregano and Aleppo pepper with the feta cheese. Arrange sliced cucumbers, tomatoes, and fresh mint around the hummus, top with your perfectly cooked egg, and serve with warm pita bread.
More Crave-Worthy Healthy Breakfast Recipes
- High Protein Breakfast Bowls
- Spinach and Sweet Potato Egg Bake with Italian Sausage
- Protein Bagels Recipe
- Egg Muffins with Greek Feta and Tomato with Spinach
- High Protein Scrambled Eggs with Cottage Cheese
- Matcha Chia Pudding
- High Protein Ground Turkey Breakfast Bowls
Mediterranean Breakfast Bowl
Start your day the Mediterranean way! This vibrant bowl combines creamy hummus, perfectly cooked eggs, salty feta, fresh veggies, and fragrant herbs for a healthy and delicious breakfast that's easy to assemble.
- Prep Time: 5 minutes
- Cook Time: 7-12 minutes (for eggs)
- Total Time: 12-14 minutes
- Yield: 1 serving 1x
- Category: Breakfast, Mediterranean, No-Cook
- Method: Assembly
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- Boiled eggs (see notes for desired doneness)
- ¼ cup Hummus
- Extra virgin olive oil, for drizzling
- ¼ teaspoon dried oregano + more as needed
- ¼ teaspoon Aleppo pepper + more as needed
- ¼ cup Feta cheese (see notes)
- Persian cucumber, thinly sliced
- Cherry tomatoes, halved
- Fresh mint leaves, for garnish
- Pita bread, warmed, for serving
Instructions
- Prepare your eggs according to your preference. Once cooked, peel and set aside.
- In a large, shallow bowl (such as a pasta bowl), spread the ½ cup of hummus evenly across a corner of the bottom, leaving some space around the edges for the other ingredients. Using the back of a spoon, make a few small indentations or wells in the hummus.
- Drizzle a generous amount of extra virgin olive oil into the wells and over the hummus. Sprinkle with additional seasoning if desired (such as a pinch of dried oregano and more Aleppo pepper).
- In a small bowl, gently toss the crumbled feta cheese with the ¼ teaspoon of dried oregano and ¼ teaspoon of Aleppo pepper until evenly coated.
- Arrange the thinly sliced cucumbers and halved cherry tomatoes around the edges of the hummus. Scatter the seasoned feta cheese over the vegetables and hummus. Garnish with fresh mint leaves. Place your perfectly cooked boiled eggs on top of the assembled bowl.
- Enjoy immediately with warm pita bread, perfect for dipping into the hummus and scooping up all the delicious ingredients.
Notes
Cook the Eggs: Prepare your eggs according to your preference. For:
- Soft-boiled: Boil for 6-7 minutes for a runny yolk.
- Jammy: Boil for 8-9 minutes for a gooey center.
- Hard-boiled: Boil for 10-12 minutes for a firm yolk.
Feta Cheese:
- Typically sold in blocks and stored in brine.
- Bulgarian: Often sheep's milk, creamy, slightly salty.
- Greek-Style: Sheep's milk (or up to 30% goat's milk), crumbly, tangy, salty.
- Turkish (Beyaz Peynir): Sheep's, cow's, or goat's milk, creamy, less salty than Greek.
- For this recipe, use about ⅓ cup, cut into cubes.
Johnathon says
I smeared my hummus on the bottom and just topped it with tomatoes, cheese and a hard boiled egg. It was probably the healthiest breakfasts I’ve had.