Vegetarian Breakfast Mezze Spread with Tomato Cucumber Salad & Za’atar Eggs

This Vegetarian Breakfast Mezze Spread with Tomato Cucumber Salad & Za’atar Eggs is the ultimate easy breakfast. Everything can be prepped and assembled in under 15 minutes and most items are easy to swap out with whatever you have on hand!

Let’s be honest – it’s been a minute since I posted a board or platter and we all miss it (…at least I think you do based on a #tbt board picture I posted on Instagram a few days ago). Vegetarian breakfast recipes are pretty common but can you make most of them in under 15 minutes? I didn’t think so. What I also love about a spread like this is that it’s super versatile so you can swap ingredients based on what you have on hand. No blue cheese wedge? Dice up some sliced deli cheese you have hiding in the back of the fridge. No oranges? Swap in apple slices with a little lemon juice.

Oh and did I mention this spread is beyond easy to make? Do you know how to boil an egg and chop vegetables? Then you got this! I sprinkled the eggs with a za’atar spice I picked up in LA a few weeks back but if you don’t have it on hand, you can make your own or swap in another spice blend you like (may I recommend the ‘everything bagel’ spice blend?).

New to the term mezze (also, according to google, ‘meze’)? The term varies a bit based on regions but in general it’s a selection of small dishes served together to make up a meal (or a appetizer to enjoy with drinks). In our case, we are going to treat it as a spread (similar to tapas) that when served all together is bulky enough to make up a simple vegetarian breakfast.

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Vegetarian Breakfast Mezze Spread with Tomato Cucumber Salad & Za’atar Eggs

This Vegetarian Breakfast Mezze Spread with Tomato Cucumber Salad & Za’atar Eggs is the ultimate easy breakfast. Everything can be prepped and assembled in under 15 minutes and most items are easy to swap out with whatever you have on hand!

Servings: 2

Ingredients

For the Tomato Cucumber Salad:

• 1 pint cherry tomatoes halved
• 1 large cucumber halved and cut into moon shapes
• 1/4 cup sliced red onion
• 1/4 cup olive oil
• 2 Tbsp red wine vinegar
• 1 Tbsp dijon mustard
• 1/4 cup chopped mint
• salt / pepper
• 1 cup plain greek yogurt

Za’atar Eggs

• 3 large eggs
• 1/2 tsp za’atar seasoning
• salt to season

Everything Else:

• wedge of blue cheese
• 2 oranges peeled and sliced
• 1 piece of bread sliced in half toasted and buttered

Instructions

For the Tomato Cucumber Salad:

1. In a medium bowl, toss together the tomatoes, cucumber, and red onion.
   

2. In a small bowl, whisk together olive oil, vinegar, mustard, mint, and a dash of salt and pepper. Pour over the tomato mixture and toss until all the vegetables are coated. Set aside and let sit for at least 10 minutes. Taste and reason with more salt and pepper, as needed.
   

For the Za’atar Eggs

1. Bring a small pot of water to a boil over high heat. Add the eggs, cover, and lower heat enough to reach a slow simmer. Let cook for 9 minutes. Remove from heat and run over cold water for 2 minutes. Peel and quarter eggs. Sprinkle with za’atar and a dash of salt and pepper.
   

To assemble:

1. Spoon yogurt onto a small section of the serving platter and smooth out into a shallow circle. Place the tomato-cucumber salad over it (you may have some extra salad for future munching). Assemble the remaining items around the salad and serve right away. Enjoy!
   

Interested in more vegetarian breakfast recipes? I’ve got you covered:

• Seedy Farro Breakfast Bowl Recipe With Warmed Figs & Pears
• Roasted Strawberry and Rhubarb Grits with Toasted Pecans
• One Bowl Chocolate Chip & Blueberry Banana Bread Muffins
• Healthy Cardamom Banana Bread Pancakes
• Breakfast Polenta with Rose-Roasted Plums