Description
A quick and flavorful savory breakfast bowl featuring sautéed mushrooms, cherry tomatoes, spinach, and creamy hummus topped with perfectly cooked eggs. This dish is nutritious, versatile, and ideal for a wholesome start to the day.
Ingredients
Scale
Eggs
- 4 eggs, cooked to your liking (soft boiled recommended)
Vegetables and Aromatics
- 8 ounces white button mushrooms, halved
- 2 cups cherry tomatoes
- 2 cups baby spinach, packed
- 1 to 2 garlic cloves, minced
Additional Ingredients
- 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 eggs for about 6-7 minutes to achieve a soft center. Alternatively, you can scramble or fry them. Cooked boiled eggs can be made ahead 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, season with kosher salt, and cook for about 7 minutes, turning occasionally until they are browned 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. Add 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). Add olives if using. Serve immediately and enjoy a savory, nutrient-rich breakfast.
Notes
- Soft boiled eggs provide a creamy texture that pairs nicely with the vegetables and hummus, but feel free to prepare the eggs any way you prefer.
- Use quality extra virgin olive oil both for cooking and drizzling to enhance flavor.
- Seasonings like Aleppo pepper and za’atar add Middle Eastern flair and deepen the taste but can be adjusted based on availability and preference.
- Make this recipe vegan-friendly by substituting eggs with additional hummus or a plant-based protein.
- Cooked boiled eggs can be stored in the fridge for up to one week for meal prep convenience.
