One of the questions I get asked most often is, “What is a typical breakfast on the Mediterranean diet that isn’t just yogurt and fruit?” I totally get it. It’s so easy to fall into a breakfast rut, cycling between the same old oatmeal or toast day after day. You want something that’s filling, energizing, and genuinely delicious, but you don’t have an hour to cook in the morning.
Well, I’m here to tell you that your search is over. This savory Mediterranean breakfast bowl is the answer. It’s a beautiful, sun-kissed dish that layers creamy hummus, fluffy herbed eggs, and a zesty, crunchy salad. It’s packed with everything you need to feel amazing, and it proves that eating healthy can be the most joyful part of your day.
Unlock a Brighter, More Energizing Morning
This isn’t just another pretty recipe; it’s a powerhouse of nutrition designed to keep you full and focused. A lot of people ask, “Are eggs and hummus good for breakfast?” The answer is a resounding YES! They create a perfect balance of protein and healthy fats, which is the secret to avoiding that mid-morning energy crash.
Here’s why this bowl works so well:
- Sustained Energy: You get high-quality protein from the eggs and chickpeas, healthy fats from the olive oil and avocado, and fiber-rich carbs from the veggies.
- Incredibly Flavorful: Forget bland diet food. The combination of fresh mint and parsley, zesty lemon, and earthy za’atar is an absolute explosion of flavor.
- Truly Satisfying: This isn’t a tiny portion that leaves you hungry. It’s a generous, hearty meal that feels like an indulgence but is packed with whole-food goodness.
Create Your Perfect Breakfast Bowl in Under 30 Minutes
The best part? This entire masterpiece comes together in less than 30 minutes, making it a perfect 30-minute Mediterranean breakfast. The key is in the simple, fresh components that don’t require complicated cooking. You’re just chopping some fresh veggies and scrambling a few eggs.
Want to know how do you make a healthy breakfast bowl even faster? A little prep goes a long way. You can chop the tomatoes, cucumbers, and radishes the night before and store them in an airtight container in the fridge. That way, all you have to do in the morning is scramble the eggs and assemble! This hummus for breakfast recipe is all about making your life easier and more delicious.
Answer Your Top Questions About Mediterranean Breakfasts
1.What is a typical breakfast on the Mediterranean diet?
While there are many options, a great Mediterranean breakfast focuses on whole foods. Think Greek yogurt with berries and nuts, whole-grain toast with avocado and tomato, or a beautiful savory bowl just like this one! The goal is to get in protein, healthy fats, and fiber.
2.Can I use store-bought hummus?
Absolutely! To keep things quick and easy, I often use a good quality store-bought hummus. Just look for one with simple ingredients like chickpeas, tahini, olive oil, and lemon juice. If you can find a low-sodium version, even better!
3.What if I don’t like an ingredient in the salad?
No problem at all! This recipe is incredibly flexible. You could swap the cucumbers for bell peppers, leave out the radishes, or add in some chopped Kalamata olives for a briny kick. The Mediterranean scrambled eggs with vegetables are the star, so build the salad around your favorite fresh ingredients.
Here is the simple, vibrant recipe you’ve been looking for.
Hummus Bowl with Herbed Scramble
Ingredients
For the Levantine Jewel Salad:
- 2 medium Roma tomatoes diced
- Persian cucumbers diced (about 1 cup)
- medium ripe avocados diced
- 5 red radishes thinly sliced
- 1 cup canned chickpeas rinsed and drained
- cup fresh flat-leaf parsley finely chopped
- cup fresh mint leaves finely chopped
- teaspoons za'atar spice blend
- teaspoon sumac optional, for brightness
- Zest of 1 large lemon
- Juice of 1 large lemon about 3 tablespoons
- 2 tablespoons extra virgin olive oil
- Freshly ground black pepper to taste
For the Cloud-Like Egg Scramble:
- 6 large eggs
- 6 large egg whites
- 4 tablespoons non-fat plain Greek yogurt
- 1 tablespoon extra virgin olive oil
- Freshly ground black pepper
For Assembly:
- 3 cups low-sodium hummus
- 1 teaspoon za'atar for garnish
- 1 tablespoon extra virgin olive oil for drizzling
- 6 small whole-wheat pita breads warmed, for serving
Instructions
- First, compose the crisp salad medley. In a medium mixing bowl, combine the diced tomatoes, cucumbers, avocados, sliced radishes, and rinsed chickpeas. Add the chopped parsley and mint.
- Next, awaken the aromatics. Sprinkle the za'atar, sumac (if using), and lemon zest over the salad ingredients. Season generously with freshly ground black pepper. Pour the fresh lemon juice and 2 tablespoons of extra virgin olive oil over the salad, then gently toss everything together until well combined. Set the bowl aside to allow the flavors to meld while you prepare the eggs.
- To prepare the velvety egg base, whisk together the 6 whole eggs and 6 egg whites in a separate bowl until the yolks and whites are just combined and slightly frothy. Whisk in the non-fat Greek yogurt and a pinch of black pepper until the mixture is smooth.
- To cook the gentle egg curds, heat 1 tablespoon of olive oil in a large non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for about 30 seconds until the edges just begin to set. Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds. Continue this gentle pushing motion until the eggs are about 90% cooked but still look moist and creamy. Remove the skillet from the heat immediately to allow the eggs to finish cooking from residual heat.
- Finally, assemble the sunrise bowls. Spread a generous layer of low-sodium hummus (about cup) in the bottom of each of the six serving bowls, creating a slight well in the center. Divide the warm, soft-scrambled eggs among the bowls, placing them atop the hummus. Spoon the vibrant Levantine Jewel Salad over and around the eggs. Apply the finishing touches by drizzling a small amount of high-quality extra virgin olive oil over each bowl and adding a final sprinkle of za'atar. Serve immediately with warm whole-wheat pita bread on the side.
Notes
Nutrition Information
Per serving (without pita bread)- Calories: 510 kcal
- Protein: 22.2 g
- Total Fat: 35.7 g
- Saturated Fat: 5.95 g
- Total Carbohydrates: 31.2 g
- Dietary Fiber: 11.5 g
- Sodium: 427 mg
- Added Sugar: 0 g
Concluding Thoughts
I truly hope this recipe shows you just how vibrant, easy, and satisfying your mornings can be. It completely solves the “what’s for breakfast?” dilemma and turns it into a moment of pure, healthy joy. This Mediterranean breakfast bowl has become a staple in my home, and I have a feeling it will in yours, too.
What’s your favorite Mediterranean ingredient to cook with? Let me know your own tips in the comments below!
