Mediterranean Breakfast Bowl with Eggs and Vegetables
Make a Mediterranean breakfast bowl with eggs, spinach, tomatoes, peppers, onion, feta, and herbs for a colorful 25-minute skillet meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 tablespoon olive oil
- 1/2 red bell pepper diced
- 1/2 small red onion diced
- 2 cups baby spinach
- 4 large eggs
- 1/2 cup cherry tomatoes halved
- 1/4 cup crumbled feta
- 2 tablespoons fresh parsley chopped
- 1/4 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
Instructions
- Warm the olive oil in a large nonstick skillet over medium heat. Add the bell pepper and onion, and cook for 4 minutes until beginning to soften.
- Stir in the spinach, tomatoes, oregano, salt, and pepper. Cook for 2 minutes until the spinach wilts.
- Make four small wells in the vegetables and crack an egg into each well. Cover and cook for 5 to 7 minutes, until the whites are set and the yolks are still slightly soft.
- Sprinkle with feta and parsley. Divide between bowls and serve warm.
Notes
Model-authored fallback: the supplied source is a Mediterranean breakfast gallery, not one unambiguous recipe card. This single skillet breakfast bowl is a coherent recipe aligned to the source identity.