Easy Mediterranean Breakfast Bowls
Soft-boiled eggs, labneh, cucumbers, tomatoes, olives, and zaatar with warm pita. A savory Mediterranean breakfast bowl that comes together in 15 minutes and works for meal prep.
Servings: 2
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.
Video
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