Everything But the Kitchen Sink Breakfast Bowl

image4Sometimes a recipe comes together quite by accident, and that’s exactly what happened here.  Between grocery trips, I found myself with a variety of veggies that I was unsure exactly what to do with.  Sure I could have figured out a series of recipes to use them up in, but due to expiration dates, time wasn’t exactly on my side.  Not to mention, I was attempting to save a little extra cash by not racing out for more ingredients.

So I forged ahead and threw a bunch of seemingly random things into a pan…what came out on the other end…was magic.  Seriously, the flavors just came together beautifully.  Therefore, I wanted to recreate and share the recipe here, if only to inspire your own “Everthing but the Kitchen Sink” breakfast bowls.  So here we go…

Everything But the Kitchen Sink Breakfast Bowl
Prep time: 20-30 minutes
Serves: 3-4

What You’ll Need
4 tbsp preferred cooking oil (divided)image1-1
1 yellow onion (thin slices)
4 cloves garlic (minced)
2 green zucchini (cut in half length wise then centimeter thick slices)
1 15oz can chickpeas (rinsed)
1 15oz can diced tomatoes
3-5 cups spinach
1 lbs grassfed ground beef
1 tsp salt
1/2 tsp chili powder
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp crushed red pepper flakes

3+ eggs (depending on how many you’d like per serving)

What You’ll Do

Step 1: Prepare your veggies while rinsing the chickpeas

Step 2: Heat 2 tbsp of your preferred cooking oil in a large pan

Step 3: Add your onion and garlic – sautée until onions are translucent


Step 4: While the onions cook, prep your ground beef with the salt, chili powder, paprika, cayenne pepper, and crushed red pepper flakes.  Mix it well with your hands and set it aside momentarily for the seasoning to settle


Step 5: Add the zucchini, chickpeas, spinach, and canned tomatoes to the onions and garlic.  Stir and allow to simmer


Step 6: In a large pot, bring water to a boil.

Step 7: In another pan, heat the remaining 2 tbsp of oil.

Step 8: Add your eggs to the boiling water and cook to your liking.  My preferred cooking time is 8 minutes as it fully cooks the whites, but leaves the yolks runny.

Step 9: Roll the beef into meatballs about two inches in diameter.  Cook in the oil for approximately 2-3 minutes per side.

Step 10: Peel the eggs

Step 11: Drain the extra fluid from the pan of veggies

Step 12: Plate and enjoy!


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