Middle Eastern Breakfast Bowl
This Middle Eastern Breakfast Bowl combines creamy labneh, soft-boiled eggs, sautéed vegetables, feta, and fresh herbs.Ready in just 22 minutes.A healthy, protein-rich breakfast inspired by Mediterranean flavors
Ingredients
- ¼ cup labneh or plain Greek yogurt
- 2 eggs
- 1 tablespoon olive oil
- ½ red bell pepper seeded and diced
- ½ cup cherry tomatoes halved
- 1 garlic clove minced
- ¼ teaspoon red pepper flakes
- 2 tablespoons crumbled feta cheese
- ¼ cup mixed fresh herbs parsley, mint, or dill
- ½ teaspoon za'atar seasoning
- 1 pita bread cut into triangles
Instructions
- Bring a small saucepan of water to a boil. Carefully lower the eggs into the water and cook for 6–7 minutes for soft-boiled eggs.
- Transfer the eggs to a bowl of ice water and allow them to cool before peeling.
- Heat the olive oil in a small skillet over medium heat.
- Add the diced bell pepper and cherry tomatoes. Cook for 4–5 minutes, stirring occasionally until softened.
- Stir in the minced garlic and red pepper flakes, then cook for another 2–3 minutes until fragrant.
- Spread the labneh or Greek yogurt across one side of a shallow serving bowl using the back of a spoon.
- Spoon the warm tomato and pepper mixture beside the labneh.
- Slice or halve the soft-boiled eggs and arrange them in the bowl.
- Sprinkle with crumbled feta cheese, fresh herbs, and za'atar seasoning.
- Serve the Middle Eastern Breakfast Bowl immediately with warm pita bread for dipping.
Notes
- Substitute labneh with thick Greek yogurt for a lighter option.
- Fresh dill, cilantro, parsley, or mint all pair beautifully with this recipe.
- Add avocado slices for extra creaminess and healthy fats.
- Enjoy the bowl with toasted pita, flatbread, or whole-grain bread.