Savory Breakfast Bowl

There's something about a breakfast bowl that feels like permission to eat vegetables before noon. I stumbled into making this one on a random Tuesday morning when I had half a zucchini, some spinach that needed using, and leftover roasted potatoes in the fridge. The eggs went on top almost as an afterthought, but that runny yolk tying everything together changed everything. Now I make it whenever I want breakfast to feel intentional rather than rushed.

I made this for my roommate on a Sunday morning after she complained about being tired of cereal, and watching her break that egg yolk over everything and just start eating without saying a word told me I'd gotten it right. She's asked me to make it twice since then, which is basically a love letter in roommate language.

Ingredients

• Yukon gold potatoes: These hold their shape during roasting better than russets, and they have this natural butter quality that makes you feel fancy without doing anything different.
• Olive oil: Just enough to coat the potatoes and help them crisp up in the oven; don't skimp here.
• Smoked paprika: This is the one spice that makes people ask what your secret is, so lean into it.
• Red bell pepper and zucchini: Any vegetables work, but these two give you sweetness and mild flavor that doesn't overpower the eggs.
• Baby spinach: It wilts in seconds, which means you won't accidentally overcook it into a sad pile.
• Eggs: The anchor of the whole bowl; a runny yolk is non-negotiable.
• Avocado: Slice it fresh, right before serving, or it'll turn that sad gray color that no amount of feta can fix.
• Feta cheese: The salty, tangy bite that makes you reach for another spoonful; crumble it generously.
• Fresh chives: They brighten everything up and add a whisper of onion flavor without any of the bite.

Instructions

Heat your oven and prep the potatoes:

Crank the oven to 425°F and toss your diced potatoes with olive oil, smoked paprika, salt, and pepper until everything is evenly coated. This is where the flavor starts, so don't rush it.

Roast until crispy and golden:

Spread the potatoes on a baking sheet in a single layer and roast for 20 to 25 minutes, flipping halfway through. You want them golden on the outside with a little crispiness happening at the edges.

Sauté your vegetables:

While the potatoes roast, heat your skillet over medium heat and add the diced bell pepper, zucchini, and red onion. Let them soften for about 5 to 6 minutes, stirring occasionally, then add the spinach and cook for just one more minute until it's barely wilted.

Cook the eggs:

In the same skillet (or a fresh one if you want to keep flavors separate), cook your eggs to your preference. Fried or poached works best here so that yolk stays runny and ready to coat everything.

Assemble your bowls:

Divide the roasted potatoes and sautéed vegetables between two bowls, then top each with a cooked egg, some sliced avocado, a scatter of feta, and a pinch of fresh chives. A drizzle of hot sauce is optional but honestly, it helps.

Serve immediately:

Don't wait around; the potatoes are best eaten warm, and the avocado tastes better when it hasn't been sitting out thinking about oxidizing.

Save

The first time I got this right was when I stopped thinking of breakfast bowls as something that needed to be fancy or complicated. It was just good food, assembled with care, that made me sit at the table instead of eating standing up at the counter. That's when I realized it wasn't really about the ingredients at all.

Building Flavor Into Every Layer

The smoked paprika is doing the heavy lifting here, especially on those potatoes. It gives this warm, almost smoky sweetness that makes people think you've been planning this meal all morning instead of just grabbing what was in the fridge. The key is coating the potatoes evenly before they hit the oven, because uncoated spots will be bland and nobody wants that.

Timing Everything So It Comes Together Warm

The beauty of this recipe is that the oven does most of the work while you're sautéing vegetables on the stovetop. By the time your potatoes are golden, your vegetables are soft and your eggs are cooked and ready to go. This is breakfast that doesn't require you to juggle ten pans or remember complicated timing sequences.

Making It Your Own

This bowl is a foundation, not a rulebook. I've added crumbled bacon, swapped in different vegetables depending on the season, and even tried it with a drizzle of tahini instead of hot sauce when I was feeling experimental. The point is that once you understand how the components work together, you can build it however your morning needs.

• Sweet potatoes work beautifully here if you want something earthier and slightly sweeter.
• Add cooked sausage or bacon if you want extra protein and don't mind the salt boost.
• For vegan, skip the eggs and feta, then add extra vegetables or some crispy chickpeas for crunch.

Save

This breakfast bowl sits somewhere between simple and satisfying, which is exactly where it should be. Make it for yourself on a morning when you deserve to eat like someone who cares, and you might just find yourself making it every Sunday after.

Recipe FAQs

→ Can I substitute the Yukon gold potatoes?

Yes, sweet potatoes make a great alternative and add a natural sweetness to the dish.

→ What’s the best way to cook the eggs for this bowl?

Frying or poaching are recommended methods to complement the textures and flavors of the other ingredients.

→ How can I make this vegan-friendly?

Omit the eggs and feta, and add more vegetables or a plant-based protein for added substance.

→ Is this bowl suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, making it safe for those avoiding gluten.

→ Can I add extra protein?

Absolutely! Cooked bacon or sausage can be added to enhance the protein content.