I don’t know if I’ve already said this but breakfast is my favorite meal of the day. Especially if it involves eggs, since they are probably my most favorite food. I consider these potato, tomato and spinach breakfast bowls to be quite healthy, because although they do have butter, it’s just a drizzle. The rest of the dish is made up of vegetables and eggs, one of my favorite combinations for a breakfast that is not only filling and nutritious, but delicious too. As a bonus, this dish is vegetarian!
Substitutions and Additions
Feel free to change up the vegetables in this to suit your preferences. I often make variations of this using whatever vegetables I have languishing in the refrigerator. I did not specify what kind of potato to use here since it doesn’t really matter for this recipe; both starchy and waxy potatoes will work.
I use a spicy harissa paste for this (you can also find mild versions). If you can’t find harissa, you can substitute with sambal oelek or sriracha. The flavor will be different, but you’ll still get a similar level of spice. If you don’t like your food too spicy, start with less and add more to taste.
How to Make Potato, Tomato and Spinach Breakfast Bowls
Choose a large skillet—I use a 12-inch cast iron one for this—and set it over medium heat. Add the olive oil and swirl to coat the pan.
Add the potatoes and sprinkle with salt and pepper. Cook, stirring every now and then, until tender and browned all over. This will take about 10-15 minutes.
Cook the Rest of the Vegetables
Add the tomatoes and spinach with a little more salt and pepper and cook, stirring, until the spinach is wilted, about one or two minutes. If you want the tomatoes cooked properly you can add them without the spinach, cook for a few minutes, and then add in the spinach to wilt. For this recipe though, I really just like the tomatoes to be warmed through. Add the green onions and stir, then remove the pan from the heat and set aside.
Like the title says, cook your eggs in whichever way you prefer. If you like, and if you are good at multi-tasking, you can begin cooking the eggs when the potatoes are nearly done. You can cook them however you like, but I like my eggs fried or poached for this dish, with a runny yolk to mix with the vegetables.
Make Harissa Butter
While the eggs are cooking, melt the butter in a small bowl in the microwave. Stir in the harissa and a pinch of salt, if using unsalted butter.
Assemble and Serve
Divide the potato mixture between two bowls and drizzle with some of the harissa butter. Top with the eggs, and then coat them with the rest of the harissa butter and serve.
Potato, Tomato and Spinach Breakfast Bowls with Harissa Butter
- 1 tablespoon extra virgin olive oil
- 2 medium potatoes peeled and cut into 1/2-inch cubes
- salt and pepper to taste
- 1 1/2 cups cherry tomatoes halved
- 4 cups baby spinach roughly chopped
- 2 green onions finely sliced
- 2-4 large eggs
- 1 1/2 tablespoons butter
- 1 teaspoon harissa
- Set a large skillet over medium heat and add olive oil.
- Add potatoes, sprinkle with salt and pepper, and cook, stirring now and then, until tender and browned all over. This will take about 10-15 minutes.
- Add the tomatoes and spinach, add a little more salt and pepper, and cook, stirring, until spinach is wilted, 1-2 minutes. Add green onion and toss to combine. Remove from heat and set aside.
- Cook the eggs using any method you like. I think fried or poached works best here.
- While the eggs are cooking, microwave the butter just until melted, and stir in the harissa and a pinch of salt (if using unsalted butter).
- To serve, transfer the potato mixture to two bowls and drizzle with some of the harissa butter. Top with eggs, add the rest of the harissa butter and serve immediately.
Did you make this recipe? If so, follow @theflavorvortex on Instagram and post a picture using #theflavorvortex as I would love to see it!