Description
A quick and nourishing savory breakfast bowl featuring sautéed mushrooms, cherry tomatoes, and spinach, topped with soft boiled eggs and creamy hummus. This vibrant dish is seasoned with warm spices and drizzled with olive oil for a flavorful and satisfying start to your day.
Ingredients
Scale
Eggs
- 4 eggs, cooked to your liking (soft boiled recommended)
Vegetables
- 8 ounces white button mushrooms, halved
- 2 cups cherry tomatoes
- 2 cups baby spinach, packed
- 1 to 2 garlic cloves, minced
Other
- 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 to your preferred style. Soft boiled eggs are recommended; boil eggs for about 6-7 minutes for a soft center. Alternatively, you can scramble or fry them. Cooked boiled eggs can be prepared in advance 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 and season with kosher salt. Cook for about 7 minutes, turning occasionally until mushrooms 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 complements the vegetables and hummus beautifully.
- This recipe can be customized by using different types of mushrooms or leafy greens like kale or arugula.
- Cooked boiled eggs can be made ahead and refrigerated for convenience during busy mornings.
- Adjust seasoning to taste or try other spice blends such as smoked paprika or cumin for variety.
- Adding olives is optional but enhances the Mediterranean flavor profile.
