Mediterranean Breakfast Bowls (Printable)

Nourishing bowls with quinoa, vegetables, chickpeas, feta and topped with eggs for a protein-packed morning.

# What You’ll Need:

→ Grains

01 - 2 cups cooked quinoa or brown rice

→ Vegetables

02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 cup red bell pepper, diced
05 - 1/4 cup red onion, finely chopped
06 - 1 cup baby spinach leaves

→ Dairy

07 - 1/2 cup crumbled feta cheese

→ Legumes

08 - 1 cup canned chickpeas, rinsed and drained

→ Eggs

09 - 4 large eggs

→ Olives & Extras

10 - 1/4 cup Kalamata olives, pitted and sliced

→ Dressing

11 - 3 tbsp extra-virgin olive oil
12 - 1 tbsp fresh lemon juice
13 - 1 tsp dried oregano
14 - Salt and black pepper to taste

# How-To Steps:

01 - Cook quinoa or brown rice according to package directions. Set aside until ready to assemble.
02 - Whisk together olive oil, lemon juice, dried oregano, salt, and black pepper in a small bowl until emulsified.
03 - Heat a non-stick skillet over medium heat. Crack eggs into the pan and fry or poach until desired doneness is reached.
04 - Divide cooked quinoa evenly among four serving bowls to create the base layer.
05 - Arrange cherry tomatoes, cucumber, bell pepper, red onion, baby spinach, chickpeas, feta cheese, and Kalamata olives over the quinoa.
06 - Drizzle each bowl with the lemon-oregano dressing. Top with a cooked egg and serve immediately.

# Expert Advice:

01 -
  • Everything comes together in under 30 minutes even on the most chaotic mornings
  • You get that perfect runny yolk moment without any fancy technique
  • The combination of warm egg and crisp vegetables feels like a restaurant meal
02 -
  • Warm the quinoa slightly before assembling because cold grain kills the vibe completely
  • The dressing needs to hit the vegetables right before serving or everything gets soggy
  • Slice your olives yourself because the pre sliced ones always taste metallic and weird
03 -
  • Room temperature eggs will cook more evenly and give you better control over the yolk
  • Let the dressing sit for 10 minutes before using so the oregano softens and releases flavor

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