Savory Breakfast Bowl with Vegetables (Printable Version)
Crispy potatoes and fresh vegetables topped with a cooked egg and tangy yogurt sauce for a hearty morning meal.
# What You Need:
→ Vegetables
01 - 1 cup baby spinach
02 - 1 cup cherry tomatoes, halved
03 - 1/2 red bell pepper, diced
04 - 1/2 small red onion, thinly sliced
→ Potatoes
05 - 2 medium Yukon Gold potatoes, diced
06 - 1 tablespoon olive oil
07 - 1/4 teaspoon smoked paprika
08 - Salt and black pepper, to taste
→ Eggs
09 - 2 large eggs
→ Yogurt Sauce
10 - 1/2 cup plain Greek yogurt
11 - 1 tablespoon lemon juice
12 - 1 tablespoon chopped fresh chives
13 - Salt and pepper, to taste
→ Garnish
14 - 1 tablespoon feta cheese, crumbled (optional)
15 - 1 tablespoon chopped fresh parsley
# How-To:
01 - Heat olive oil in a large skillet over medium heat. Add diced potatoes, smoked paprika, salt, and pepper. Sauté for 12–15 minutes, stirring occasionally, until golden and crispy.
02 - Add red onion and bell pepper to the skillet with the potatoes. Cook for 3 minutes until softened. Add cherry tomatoes and spinach; cook for an additional 2–3 minutes until spinach wilts. Remove from heat and set aside.
03 - In a separate nonstick skillet, cook eggs as desired (fried or poached) until whites are set and yolks are still runny.
04 - In a small bowl, combine Greek yogurt, lemon juice, chives, salt, and pepper. Mix until smooth.
05 - Divide the potato-vegetable mixture between two bowls. Top each with a cooked egg. Drizzle with yogurt sauce. Garnish with feta cheese and parsley.
06 - Serve immediately while warm.
# Expert Hints:
01 -
- The yogurt sauce creates this bright creamy moment that cuts through the crispy potatoes like nobody's business
- You can prep the vegetables the night before and still have breakfast on the table in under twenty minutes
- That runny yolk mixing into everything is basically nature's own sauce, no recipe required
02 -
- Dont crowd your skillet when cooking the potatoes or theyll steam instead of crisp up which defeats the entire purpose
- The yogurt sauce can be made ahead and kept in the fridge for up to three days which makes mornings significantly easier
- Warm your bowls slightly before serving if you can, because cold ceramic sucks the heat right out of hot food
03 -
- Cut your potatoes into roughly equal sized pieces so they all finish cooking at the same time
- Pat the potatoes dry with a paper towel before adding them to the hot oil for maximum crispiness