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Middle Eastern breakfast bowl with yogurt sauce, soft-boiled eggs, tomatoes, za'atar seasoning, and pita bread.

Middle Eastern Breakfast Bowl

Author: Stephanie Kay

This Turkish egg-inspired Middle Eastern breakfast bowl is packed full of flavor and protein and ready in less than 15 minutes. You can enjoy these bowls for breakfast, brunch, or a quick and easy lunch or dinner.

  • Author: Stephanie Kay
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Middle Eastern

Ingredients

Instructions

  1. Bring a small pot of water to a boil then, using a spoon, gently add your egg to the pot and boil for 6-7 minutes. Once cooked, remove the egg from the pot and transfer it to a bowl with cold water until cool enough to handle, and then peel the eggs.
  2. In a small pan, warm the olive oil, then add the diced bell pepper and tomatoes and cook for 4-5 minutes, gently breaking them up with a wooden spoon or spatula, until the vegetables begin to soften.
  3. Add the minced garlic and red pepper flakes to the pan, stir to combine, and cook for an additional 2-3 minutes, then remove from the heat.
  4. In a shallow serving bowl, dollop the labneh or yogurt into the bowl and then, using the back of a spoon, spread it across 1/3 of the bowl.
  5. Top the labneh with the tomato mixture, soft-boiled eggs, and sprinkle with feta cheese, fresh herbs, za’atar seasoning, and serve with a side of warm pita bread.

Notes

To Use Garlic Powder: Swap the garlic clove for 1/2 teaspoon of garlic powder.

To Use Cayenne Pepper: Swap the red pepper flakes for 1/8 teaspoon of cayenne pepper.

Nutrition