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Mediterranean Breakfast Bowl

Top-down view of a Mediterranean Breakfast Bowl with hummus, eggs, feta, tomatoes, cucumbers, and pita bread.
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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.

Ingredients

Units Scale
  • Boiled eggs (see notes for desired doneness)
  • 1/4 cup Hummus
  • Extra virgin olive oil, for drizzling
  • 1/4 teaspoon dried oregano + more as needed
  • 1/4 teaspoon Aleppo pepper + more as needed
  • 1/4 cup Feta cheese (see notes)
  • Persian cucumber, thinly sliced
  • Cherry tomatoes, halved
  • Fresh mint leaves, for garnish
  • Pita bread, warmed, for serving

Instructions

  1. Prepare your eggs according to your preference. Once cooked, peel and set aside.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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 1/3 cup, cut into cubes.

Find it online: https://crave-worthy.com/mediterranean-breakfast-bowl/