Gluten Free
Ssavory Breakfast Bowl
Prep
10 minutes
Cook
30 minutes
Yield
1
🍳 Boring breakfast? Not anymore! This savory breakfast bowl is morning magic in a dish – crispy chickpeas, jammy eggs, and fresh veggies that'll make you actually excited to wake up. Sweet breakfast, who?
If you’re like me, you can sometimes feel very uninspired by breakfast. Despite it being the most important meal of the day, and me literally never skipping it, I can feel a bit of a lack of creativity when I first wake up in the morning to create something delicious. That’s why I thought you’d love this easy savory breakfast bowl.
❤️ Why You’ll Love This Savory Breakfast Bowl
- Savory: If you’re a savory over sweet kinda breakfast person, this breakfast plate recipe is for you.
- Versatile: Feel free to get creative and add your fav veggies or herbs.
- Delicious: This recipe will make you crave breakfast and fall in love with the first meal of the day all over again.
🍲 Ingredients
Chickpeas – Chickpeas add a source of protein to this breakfast plate that will fuel you through your morning. The most time-consuming part of this recipe is the chickpeas, so if you want to make them ahead on Sunday to have to quickly grab them throughout the week, that may be your best bet. When roasted with spices, they become irresistibly crispy and add incredible texture contrast to the creamy elements in the bowl.
Eggs – I like soft-boiled eggs for this breakfast plate but you could totally make your eggs however you like and add more or less depending on how much you can eat in the morning. The eggs will give you another source of protein to fill you up. The jammy yolk creates a natural sauce that ties all the flavors together beautifully.
👩🍳 How to Make This Savory Breakfast Bowl
To make the chickpeas
- Transfer the uncooked, dressed chickpeas to the lined baking sheet and cook for 25 minutes, stirring and checking often to avoid burning.
- Preheat the oven to 425F and line a baking sheet with parchment paper.
- To a large bowl, combine the chickpea ingredients and stir well until every chickpea is well coated.
To make the yogurt
- To make the whipped yogurt, add all of the ingredients to a small bowl, and stir until well combined. Set aside.
To make the jammy soft-boiled eggs
- Bring a medium pot of water to a boil over high heat. Reduce to medium heat to maintain a light boil. Gently lower eggs into the pot using a slotted spoon.
- Set a timer for 6 minutes and prepare an ice water bath (3 cups water and 1 cup ice). When the timer goes off, use the slotted spoon to transfer the eggs from the pot to the ice bath.
- About 5-10 minutes later, remove from the ice bath, peel and slice the eggs in half.
To assemble the breakfast plate
- Spread ½ cup of the yogurt mixture in the bottom of a plate. Add roasted chickpeas, however many you like. Add the chopped tomatoes, zucchini ribbons, handful of fresh herbs, jammy eggs (cut in half) and drizzle over chili oil or chili flakes and olive oil. Add a big pinch of salt and pepper and enjoy!
🪄 Tips and Tricks
- Chickpea Prep: Pat chickpeas completely dry before seasoning for maximum crispiness.
- Egg Timing: The 6-minute timing creates perfectly jammy yolks – adjust by 30 seconds either way for preference.
- Prep: Roast a large batch of seasoned chickpeas on Sunday for quick breakfast assembly throughout the week.
- Temperature Contrast: Serve immediately, while the chickpeas are warm and the eggs are at room temperature, for the best experience.
🗒 Variations
- Protein: Try scrambled eggs, poached eggs, or even baked tofu for different protein variations.
- Yogurt: Greek yogurt, skyr, or even mashed avocado work as creamy bases.
- Vegetables: Use whatever fresh vegetables you have – bell peppers, cucumber, radishes, or sprouts all work beautifully.
- Grain Addition: Add quinoa, farro, or brown rice underneath the yogurt for extra substance.
🗒 Best served with
- No Knead Dutch Oven Bread Recipe With Seeds
- Greek Style Homemade Baked Beans
- Easy Fluffy Pancakes Drizzled in Homemade Berry Simple Syrup
- Roasted Vegetable Panzanella Salad
👝 How to Store Leftovers
The roasted chickpeas can be stored in an airtight container at room temperature for up to 3 days and will maintain their crispiness. The seasoned yogurt keeps in the refrigerator for up to 5 days. Assemble fresh bowls as needed since eggs and fresh vegetables are best enjoyed immediately.
🤔 Common Questions
A breakfast plate is a plate of food consumed for breakfast that consists of a variety of foods of your choosing. They are usually centered around eggs and allow you to create a customized, satisfying morning meal.
The chickpeas and yogurt can be prepared ahead, but it’s best to assemble fresh bowls each morning. Cook eggs fresh or prepare them the night before and store them in the refrigerator.
The key is precise timing and an immediate ice bath. Six minutes gives you set whites with creamy, jammy yolks. Have your ice bath ready before you start cooking.
Absolutely! Use coconut yogurt, cashew cream, or simply omit the yogurt base and use mashed avocado instead for a creamy element.
Almost any vegetable works! Try roasted sweet potatoes, sautéed spinach, cherry tomatoes, sliced avocado, or pickled vegetables for different flavors and textures.
Yes! Canned chickpeas work perfectly. Just make sure to drain, rinse, and pat them completely dry before seasoning and roasting for the crispiest results.
Images by Tanya Pilgrim.
Savory Breakfast Bowl
Ingredients
For the chickpeas
- 1 550 ml can chickpeas washed, strained, and dried
- 2 tbsp olive oil
- juice of one lemon
- 1 tbsp garlic powder
- 1 tbsp umami powder
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- dash of red chili flakes
For the yogurt
- 1/2 cup regular or vegan yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp pepper
Instructions
To make the chickpeas
- Preheat the oven to 425F and line a baking sheet with parchment paper.
- To a large bowl, combine the chickpea ingredients and stir well until every chickpea is well coated.
- Transfer the uncooked, dressed chickpeas to the lined baking sheet and cook for 25 minutes, stirring and checking often to avoid burning.
To make the yogurt
- To make the whipped yogurt, add all of the ingredients to a small bowl, and stir until well combined. Set aside.
To make the jammy soft boiled eggs
- Bring a medium pot of water to a boil over high heat. Reduce to medium heat to maintain a light boil. Gently lower eggs into the pot using a slotted spoon.
- Set a timer for 6 minutes and prepare an ice water bath (3 cups water and 1 cup ice). When the timer goes off, use the slotted spoon to transfer the eggs from the pot to the ice bath.
- About 5-10 minutes later, remove from the ice bath, peel and slice the eggs in half.
To assemble the breakfast plate
- Spread ½ cup of the yogurt mixture in the bottom of a plate. Add roasted chickpeas, however many you like. Add the chopped tomatoes, zucchini ribbons, handful of fresh herbs, jammy eggs (cut in half) and drizzle over chili oil or chili flakes and olive oil. Add a big pinch of salt and pepper and enjoy!
Video
Notes
- Once the chickpeas are made you can make this breakfast plate in a flash with your desired toppings!
- This recipe will make more chickpeas than you need for one breakfast plate so keep them in the fridge for up to 4 days and reheat to enjoy again when desired!
- If you don’t like soft-boiled eggs, try the type of cooked egg you enjoy best!
