Mediterranean Breakfast Bowls (Printable)

Nourishing bowls featuring quinoa, vegetables, chickpeas, feta, and eggs in 25 minutes.

# What You'll Need:

01 - 2 cups cooked quinoa or brown rice

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

07 - 1/2 cup crumbled feta cheese

08 - 1 cup canned chickpeas, rinsed and drained

09 - 4 large eggs

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

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

01 - Cook quinoa or brown rice according to package instructions. Fluff with a fork and set aside.

02 - Whisk together olive oil, lemon juice, oregano, salt, and black pepper in a small bowl until emulsified.

03 - Heat a non-stick skillet over medium heat. Crack eggs into pan and cook to desired doneness, either sunny-side up or over easy.

04 - Divide warm quinoa evenly among four serving bowls as the base layer.

05 - Arrange cherry tomatoes, cucumber, bell pepper, red onion, spinach, chickpeas, feta cheese, and olives in sections over the quinoa.

06 - Drizzle each bowl with the lemon-oregano dressing and top with a cooked egg. Serve immediately while warm.

01 -

The salty feta and bright vegetables wake up your tastebuds faster than any alarm clock possibly could
You can prep almost everything the night before and still feel like you put real effort into breakfast

02 -

The temperature contrast between warm eggs and room temperature vegetables is what makes this feel special
Don't overdress the bowls since the vegetables will release water as they sit

03 -

Pat your chopped vegetables dry with a paper towel to prevent the bottom of your bowl from becoming watery
Let the eggs rest on a paper towel for thirty seconds before transferring to the bowls