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Paleo Mediterranean Breakfast Bowl

Who doesn’t love Mediterranean food?! Pizza, pasta, Greek chicken, tabouleh, the list just goes on. I just love Mediterranean inspired dishes! This breakfast bowl became a favorite the first time my boyfriend made it for me. He got me started on breakfast bowls and now they have become staples! (Check out another recipe I have here.) Not only is it particular breakfast bowl pretty, it is also low carb, nutrient packed, and as always, flavorful and delicious. I’m seriously enjoying adding more Mediterranean flavors to my life, so keep checking the blog because you’ll be getting more inspired recipes soon.

Mediterranean Breakfast Bowl Recipe

For this recipe you will need 1 red bell pepper, 2 tbsp chopped onion, 1 clove minced garlic, 1/4 cup sliced pre-sliced dried tomatoes, 1 cup baby spinach, 1 cup arugula (1 handful each), kalamata olives, 1avocado, 4 eggs, fat for cooking (butter, olive oil, or avocado oil are the best options), and salt and pepper.

Take your bell pepper and chop into 1-inch size pieces. If your onion isn’t already diced, dice your onion and mince your garlic clove. On medium heat, warm up your large skillet. Once it’s warm, add your cooking fat of choice and coat the bottom of the pan. First, add in your onion and saute for 2-3 minutes. Next up, add your bell peppers and saute for 4-5 minutes. Add in garlic, sun dried tomatoes, greens, and salt and pepper. Cook for another 2-3 minutes. then push to one side of the pan. On the empty side add in your eggs, lightly salt and pepper, and fry to desired doneness. I prefer mine to be over easy.

Split the vegetables between the two bowls, then add your pitted kalamata olives. (Add as many as you like! I just kind of eyeball it.) Now add the eggs to one side of the bowl. Cut your avocado in half, remove the pit, and slice it in the skin. Using a spoon, remove the avocado from the skin and add 1/2 of one to each bowl. Salt and pepper as needed.

Mediterranean Breakfast Bowl

Mediterranean Breakfast Bowl

Paleo Mediterranean Breakfast Bowl

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 2 servings

Ingredients
  

  • 1 red bell pepper
  • 1/3 cup julienne sliced sun dried tomatoes
  • 2 tbsp diced onion
  • 2 cloves garlic
  • 2 heaping handfuls baby spinach
  • 1 tbsp extra virgin olive oil
  • 4 large eggs
  • 20 pitted kalamata olives

Instructions
 

  • Preheat your large skillet on medium heat.
  • Take your bell pepper and chop into 1-inch size pieces. If your onion isn't already diced, dice your onion and mince your garlic clove.
  • Now that your pan is warm, add your cooking fat of choice and coat the bottom of the pan. First, add in your onion and saute for 2-3 minutes.
  • Next up, add your bell peppers and saute for 4-5 minutes.
  • Add in garlic, sun dried tomatoes, greens, and salt and pepper. Cook for another 2-3 minutes. then push to one side of the pan.
  • On the empty side add in your eggs, lightly salt and pepper, and fry to desired doneness.
  • Split the vegetables between the two bowls, then add your pitted kalamata olives.
  • Now add the eggs to one side of the bowl.
  • Cut your avocado in half, remove the pit, and slice it in the skin. Using a spoon, remove the avocado from the skin and add 1/2 of one to each bowl. Salt and pepper as needed.
  • Serve and enjoy!

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About Us

Hi friend!

I’m Marian Mitchell, Health Coach, Chronic Illness Warrior, Mom, and Food Lover. I help you navigate the food and lifestyle side of Chronic Disease Management with coaching, meal plans, recipes, podcast, and this blog. You can thrive without eating the same 4 things every day. I’m here to show you how.

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