Mediterranean-Style Breakfast Quinoa Bowls

At first glance, a breakfast dish is kind of odd to share on a Tuesday.

But when it’s a brekkie bowl that works in the morning OR for dinner, it’s really not. Especially when that bowl comes together in 10 mins, is crazy healthy, and can easily be meal-prepped in advance.


Cozy eats are a wintertime necessity, but inevitably one can only consume so many soups. Eventually I need to CHEW to feel satiated (this is normal, right?) so comforting, chewable, healthy AF meals are a must. This particular breakfast bowl hits the mark thanks to filling quinoa, freshly poached egg, and a shower of hot chili sauce. But it also packs a freshness that’ll put a pep in your step and remind you that winter isn’t forever!

Because right now, it feels like it is.

The most important thing about this recipe is that you can completely customize it to your own tastes. For my rendition I used greek yogurt, muhammara, baby spinach, kalamata olives, and tomatoes as my mediterranean fillings, and together they tasted like a dream. The creamy yogurt bounces off the nutty, vibrant muhammara, while the cool spinach, briny olives, and crisp tomatoes are a sensational trio of their own. So to craft the perfect combo for you, be sure to choose fillings that create contrast in texture, flavor, and spice. You can skip the tomatoes, add cucumber, throw in chickpeas, substitute kale, or swap in hummus!

Make this bowl YOURS, and watch the possibilities unfold.

Anyway, select 4 – 5 mediterranean fillings of your choosing, then get to building your bowl. Start with a base that’s 50% cooked quinoa, 50% spinach (or another leafy green) then top with the remaining fillings, leaving a spot in the center for the egg. Next poach your egg according to the Tasting Table method — 100% fool-proof, I promise! — then nestle it into place. Douse the entire bowl in hot chili oil, sprinkle with sesame seeds, garnish with dill, and EAT!

Like I said: simple, fresh, and fast.

One perfect bite of runny yolk, quinoa, spinach, and muhammara is enough to make anyone a bowl believer, not to mention it’s cozy as hell. The chili oil lends delicious fiery heat (so good), and a few spritz’s of lemon lend balancing tang, making this your go-to recipe for winter. PLUS! It’s totally meal-prep friendly!

Cook the quinoa once, make the eggs to order, and enjoy 10-minute bowls all winter long. xo

Mediterranean-Style Breakfast Quinoa Bowls


  • 2 large eggs
  • 2 cups cooked quinoa
  • 3/4 cup greek yogurt
  • 3/4 cup muhammara
  • 3 oz baby spinach
  • 6 oz cherry tomatoes, sliced
  • 4 oz marinated kalamata olives
  • 1 lemon, halved
  • a pinch of salt & pepper
  • heavy drizzles of hot chili oil
  • sesame seeds & fresh dill to garnish


  1. Poach your eggs according to the Tasting Table method, which I use EVERY time I poach eggs! It works flawlessly.
  2. Prepare your bowls with an even distribution of quinoa, greek yogurt, muhammara, baby spinach, tomatoes, and olives, leaving room in the center for the egg. Dress each bowl with half a lemon (just squeeze it right on top), then nestle in the poached egg. Finish with a pinch of salt & pepper and TONS of hot chili oil (use as much as you’d like, but I recommend a lot!), then lastly garnish with sesame seeds and fresh dill. Eat!


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