Mediterranean Breakfast Bowls

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You are going to love these Mediterranean breakfast bowls. They’re delicious, ready in 20 minutes, and will keep you full for hours. Enjoy a satisfying breakfast made with real, wholesome ingredients!

Overhead shot of Mediterranean breakfast bowl.


 

When it comes to breakfast, Middle Eastern and Mediterranean cuisine is the way to go! Some of my favorites are zaatar manakeesh (zaatar bread), cilbir (poached eggs in yogurt sauce), and menemen (scrambled eggs and tomatoes). If you’re looking for a quick breakfast bowl recipe, I’ve got you covered. You’ll love the combination of Mediterranean flavors in this recipe!

Why You’ll Love This Recipe

  • Quick and easy: This breakfast bowl requires minimal cooking (just the eggs). All you have to do is assemble the bowl.
  • Flavors and textures: The combination of creamy labneh, jammy eggs and fresh vegetables – especially crisp Nature Fresh Farms Tiny Cocktail Cucumbers – make this breakfast bowl ideally suited to a wide range of preferences!
  • Great for meal prep: You can chop the vegetables and cook the eggs ahead of time, and even pack this breakfast in containers up to 3 days in advance.

To make this recipe you need labneh, eggs, cucumbers, olive oil, zaatar, tomatoes and olives.

What Goes Into A Mediterranean Breakfast Bowl?

  • Protein: I used soft boiled eggs as my protein, however, you can also use hardboiled eggs, or other sources of protein such as roasted chickpeas or hummus.
  • Dairy: Some kind of cheese such as labneh, halloumi or feta would work well here.
  • Vegetables and herbs: There is always an abundance of vegetables and greens in Mediterranean cuisine. For these breakfast bowls I used juicy grape tomatoes and mini cucumbers as well as some fresh mint. Other vegetables you can use are radishes, peppers, onions, parsley and green onions.
  • Briny goods: Kalamata or green olives are a must when it comes to these Mediterranean bowls. They add a nice flavor to each bite. You can also use marinated artichokes or even quick pickled red onions if desired.
  • Final touches: I topped the bowl with a drizzle of olive oil and a generous sprinkle of zaatar, which I personally love! I’ve also tried these bowls with sumac and that works really well too.

Let’s Talk Eggs

Eggs are a great source of protein and are so easy to prepare. If you’re looking to have soft boiled, jammy eggs like mine, here is how to make them:

  • Fill a saucepan with water and bring it to a low simmer. Using a slotted spoon, gently place the eggs in the water.
  • Boil the eggs for 7 minutes. Take the eggs out of the water and place them in a bowl of ice water. Let them cool completely and then peel them.

Two bowls with labneh and eggs and vegetables with a plate of vegetables.

How To Make Mediterranean Breakfast bowls

Step 1: Cook The Eggs

Fill a saucepan with water and bring it to a low simmer. Using a slotted spoon, gently place the eggs in the water. Boil the eggs for 7 minutes. Take the eggs out of the water and place them in a bowl of ice water. Let them cool completely and then peel and slice them.

Step 2: Prepare the vegetables

Slice the Tiny Cocktail Cucumbers and the tomatoes. Take the kalamata olives out of the jar and slightly pat dry them.

Step 3: Assemble

Cut the pita bread into triangles. Spread the labneh in the bowl and add the pita bread, tomatoes, cucumbers, olives and the eggs.

Step 4: Finishing touches

Top the breakfast bowls with a drizzle of extra virgin olive oil and some zaatar.


Front shot of a bowl with labneh and vegetables.

Variations

Eggs: I love jammy soft boiled eggs, however, you can also make hardboiled eggs or scrambled eggs.

Vegetables: Using fresh vegetables such as tomatoes, cucumbers, peppers and cucumbers is a great idea. Alternatively, you can saute vegetables including zucchini, spinach and mushrooms.

Cheese:  Labneh is my go-to for this recipe, but fried halloumi and feta work too.


Breakfast bowls Mediterranean style on a wooden background.

Frequently Asked Questions

Can I make these bowls ahead of time?

Yes, you can either chop the vegetables and store them separately, or simply put the bowls together in individual airtight containers and store for up to 3 days.

What can I use instead of eggs?

If you’re looking into making this dish without eggs, try using chickpeas, hummus or beans. These are good sources of protein if you’re looking into vegan alternatives.

More Breakfast Ideas

Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!

Mediterranean breakfast bowls.
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Easy Mediterranean Breakfast Bowls

You are going to love these Mediterranean breakfast bowls. They're, delicious, ready in 15 minutes and will keep you full for hours. Enjoy a satisfying breakfast made with real wholesome ingredients!
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 2
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Ingredients 

  • 2 eggs
  • 4 tbsp labneh
  • 2 pita breads
  • 1 cup cherry tomatoes , sliced in half
  • 8 Nature Fresh Farms Tiny Cocktail Cucumbers, sliced in half
  • 1/2 cup kalamata olives
  • 2 tbsp olive oil
  • 2 tsp zaatar

Instructions 

  • Fill a saucepan with water and bring to a simmer. Gently place the eggs in the saucepan and cook for 7 minutes. Remove them from the saucepan and place them in a ice water bowl. Once they're cool completely, peel them and slice in half.
  • Spread the labneh in the bowls. Cut the pita bread into triangles and place them in the bowl. Place the eggs in the bowls as well.
  • Add the tomatoes, followed by the olives and the Nature Fresh Farms mini cucumbers.
  • Drizzle the olive oil over the labneh and vegetables. Top with zaatar and serve.

Notes

  • You can use hardboiled eggs or scrambled eggs if preferred. 
  • For a vegan version, use chickpeas, hummus or beans. 
  • To make these breakfast bowls ahead of time, assemble them in airtight containers and refrigerate for up to 3 days. 

Nutrition

Calories: 424kcal | Carbohydrates: 38g | Protein: 15g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 165mg | Sodium: 909mg | Potassium: 355mg | Fiber: 3g | Sugar: 3g | Vitamin A: 774IU | Vitamin C: 17mg | Calcium: 151mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Shadi HasanzadeNemati

I'm here to show you how to make delicious Persian, Middle Eastern and Mediterranean food at home. My easy to follow recipes will bring exciting new flavors to your table!

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