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Mediterranean Breakfast Bowl • 4 eggs, cooked to your liking (I am using soft boiled eggs) • 8 ounces white button mushrooms (halved) • extra virgin olive oil • Kosher salt • 2 cups cherry tomatoes • 2 cups baby spinach (packed) • 1 to 2 garlic cloves (minced) •1 ½ cups hummus • seasoning of your choice • olives (optional) Instructions • Cook the eggs to your liking. I went with soft boiled eggs, but scrambled, sunny-side up or any way you like them will work. (Boiled eggs can be cooked in advance and refrigerated for later use). • Heat 2 tablespoons olive oil in a large skillet. Add the mushrooms. Season with salt and cook on both sides until browned (about 7 minutes) • Add the cherry tomatoes, spinach, garlic. Season with another pinch of salt. Cook briefly, 2 to 3 minutes, till warmed through and the spinach wilts. • Assemble the bowls. Divide the mushroom, spinach and tomato mixture among 4 bowls. Add the eggs and hummus next. Drizzle a bit of extra virgin olive oil over the hummus, if you like. • Add seasonings of your choice (1 teaspoon each). ➡️If You see any recipe I post at @FoodAndRecipesWithCherokee on @CookingExpress or @Heavenlybites , it has been stolen from here - report to telegram & leave those channels @FoodAndRecipesWithCherokee