This Mediterranean Breakfast Panzanella is a great simple breakfast using fresh ingredients. Combine it with whole wheat bread toasted in olive oil, and you’ll have a super comforting meal.

Serve for breakfast, brunch, or a simple light dinner. And pair it with a fried egg for a super nutritious dish!

fresh plated mediterrean breakfast panzanella on a white plate

Fresh Mediterranean Breakfast

What is a panzanella? If you’re unfamiliar with this Tuscan recipe, I’ll give a brief overview. It is a fresh chopped salad dish made with fresh tomatoes, onions and stale soaked bread.

This recipe is inspired by the classic dish, but elevated for breakfast time.

I combine fresh spinach with tomatoes, red onions with minced garlic and olive oil. And whole wheat bread toasted in olive oil.

Then topped with a fried egg and drizzled with a bit of balsamic vinegar.

It’s simple and super delicious…which allows for the flavors of the veggies to shine!

two plates of breakfast panzanella on a table with forks and blue striped tea towel

Mediterranean Breakfast Panzanella Recipe

This simple Mediterranean breakfast recipe is easy to put together for a nutritious meal. It’s full of good-for-you veggies, protein from the eggs, and super delish!

Mary Woita

Prep Time 10

Cook Time 15

Total Time 25

Serving Size

Equipment

Large Skillet

Ingredients

3 tablespoons olive oil divided
4 slices whole wheat bread
6 cups fresh spinach
2 cups cherry tomatoes
medium red onion
3 garlic cloves
6 eggs
½ tablespoon balsamic vinegar
Salt & pepper to taste

Instructions

Cut the bread into cubes, about 1 inch in size. Slice the red onion thinly, the cherry tomatoes in half, and mince the garlic.
Heat up 2 tablespoons of the olive oil in a large skillet over medium heat. Add the bread cubes and cook until golden brown. Stir occastionally to prevent burning and to toast evenly on all sides. Remove and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Add the red onions, tomatoes, minced garlic, and the spinach. Stir occasionally until the spinach is wilted. Stir in the toasted bread cubes and set aside.
In the skillet, fry the eggs until the eggs & yolks are cooked to preference. Add a drizzle more of olive oil if needed to prevent sticking while cooking the eggs.
Plate up the veggies and top each with a fried egg. Drizzle with a bit of the balsalmic vinegar.
Salt & pepper to taste.