Savory Breakfast Bowl (Printable)

A hearty morning bowl with crispy potatoes, fresh vegetables, and perfectly cooked eggs topped with zesty 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 Prepare:

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 contrast between hot crispy potatoes and cool creamy sauce hits every satisfaction button at once
  • You get three food groups on one plate without anyone forcing you to eat your vegetables first
  • The leftovers actually taste good cold, which I discovered after a particularly late morning meeting
02 -
  • Do not crowd the pan when cooking the potatoes or they will steam instead of crisp up, which I learned after many disappointing breakfasts
  • The yogurt sauce can turn watery if you add it while the potatoes are piping hot, so let everything cool for just a minute before drizzling
  • Room temperature eggs are less likely to stick to the pan and cook more evenly than cold ones straight from the fridge
03 -
  • Use a well-seasoned cast iron skillet for the potatoes to achieve restaurant-quality crust without excessive oil
  • The smoked paprika matters more than you might expect so do not swap it for regular paprika unless absolutely necessary

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