Description
A flavorful and nourishing savory breakfast bowl featuring sautéed mushrooms, cherry tomatoes, and spinach topped with perfectly cooked eggs and creamy hummus. This easy 20-minute recipe offers a balanced combination of vegetables, protein, and healthy fats, making it an ideal way to start your day.
Ingredients
Scale
Vegetables and Aromatics
- 8 ounces white button mushrooms, halved
- 2 cups cherry tomatoes
- 2 cups baby spinach, packed
- 1 to 2 garlic cloves, minced
Protein and Base
- 4 eggs, cooked to your liking (soft boiled recommended)
- 1 1/2 cups hummus (homemade or quality store-bought)
Seasonings and Garnishes
- 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. For soft boiled eggs, boil them for about 6-7 minutes to achieve a soft center. Alternatively, scramble or fry if desired. Soft boiled or 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 and season with kosher salt. Cook for about 7 minutes, turning occasionally until the mushrooms are nicely browned on both sides.
- Cook tomatoes, spinach, and garlic: Add the 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 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 (about 1 teaspoon each of Aleppo pepper and za’atar suggested). Add olives if using. Serve immediately and enjoy a savory, nutrient-rich breakfast.
Notes
- Soft boiled eggs can be prepared in advance and refrigerated for up to a week.
- Adjust the seasoning and spices to your taste preferences; Aleppo pepper and za’atar add Middle Eastern flair but can be substituted.
- Use quality extra virgin olive oil for optimal flavor.
- For a vegan option, replace eggs with tofu scramble and use vegan hummus.
- Leftover sautéed vegetables can be stored in the fridge for up to 3 days.
