Savory Breakfast Bowl (Printer-friendly)

A satisfying morning bowl with crispy spiced potatoes, fresh vegetables, runny eggs, and tangy yogurt sauce.

# What You’ll 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 Guide:

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 Advice:

01 -
  • The crispy potatoes with smoked paprika create this incredible savory base that makes breakfast feel like a treat instead of a chore
  • That bright yogurt sauce cuts through everything and ties the bowl together in ways I never expected from breakfast
  • You get protein, vegetables, and comfort food all in one bowl without feeling weighed down afterward
02 -
  • Dont overcrowd the pan when cooking potatoes or theyll steam instead of crisp up, leaving you with sad soggy bits
  • The yogurt sauce needs to be made right before serving, otherwise the lemon juice makes it thin and separated
  • Work in batches if your skillet isnt big enough, because拥挤 the pan is the fastest way to ruin the texture
03 -
  • Dont skip resting the potato mixture off heat while you cook the eggs, it lets everything meld together beautifully
  • Add crushed red pepper flakes to the yogurt sauce if you want subtle heat throughout every bite

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