Mediterranean Morning Bowl with Fried Egg

Mediterranean Morning Bowl with Fried Egg

Farro, bulgur, and barley grain trio topped with grilled chicken souvlaki, chopped cucumber, kalamata olives, crumbled feta, cherry tomatoes, roasted chickpeas, and a sunny-side up egg with fresh dill tzatziki


Yield: 4 Servings

Ingredients and Directions


  1. Whisk olive oil, lemon juice, dried herbs, salt, and pepper in a mixing bowl. Marinate chicken for 2 to 24 hours and sauté in a pan until golden brown. Turn over and finish cooking chicken in a 375° F preheated oven for 10 minutes or until an internal temperature of 165° F. Cool chicken and cut into approximately 1” squares, thread 5 to 6 squares on a metal or bamboo skewer.

  2. Whisk tzatziki ingredients in a bowl to combine.

  3. Toss chickpeas with oil, salt, pepper, and paprika. Arrange on a baking sheet and roast in a preheated 400° F oven for 12 to 15 minutes or until crunchy. Chickpeas will get crunchier as they cool.

  4. Combine Grain Trio Salad ingredients into a mixing bowl and season to taste with olive oil, salt, and pepper.

  5. Break eggs into small bowl. Heat a nonstick skillet with olive oil over medium-high heat. When oil is hot, hold dish close to surface of skillet and slip eggs, one-at-a-time into hot skillet. Make sure eggs stay separated from each other and fry until the white sets but the yolk is soft. The egg whites will bubble around the edges and brown a little on the bottom.

  6. Measure approximately 2 cups of Grain Trio Salad per order into a mixing bowl. Toss with olive oil to taste. Scoop Grain Trio Salad into a serving bowl making sure some of the vegetables and cheese are visible for garnish. Arrange an egg on top with a spoonful of tzatziki sauce on the side. Sprinkle with crunchy chickpeas and garnish with a sprig of fresh dill, skewer of chicken and sprinkle with freshly ground black pepper.


  • ¼ cup olive oil
  • 1 Tbsp. lemon juice
  • 1 Tbsp. dried oregano
  • 1 Tbsp. dried marjoram
  • 1 Tbsp. Kosher salt
  • 2 tsp. black pepper
  • 1 lb. boneless, skinless chicken thighs or breasts
  • 1 cup Greek yogurt
  • ½ cup English cucumber, peeled and minced
  • 2 tsp. minced fresh garlic
  • 1 Tbsp. lemon juice
  • 1 Tbsp. olive oil
  • ¼ cup chopped fresh dill
  • 1 cup chickpeas, fully cooked or canned, drained
  • 2 Tbsp. olive oil
  • 1 tsp. Kosher salt
  • 1 tsp. black pepper
  • 1 tsp. paprika
  • 2 cups farro, cooked according to package instructions
  • 1 cup barley, cooked according to package instructions
  • 1 cup bulgur, cooked according to package instructions
  • 3/4 cup English cucumbers, sliced into half-moons
  • ¼ cup halved Kalamata olives
  • ½ cup crumbled feta cheese
  • ½ cup roasted chickpeas
  • 1 cup halved cherry tomatoes
  • olive oil, to taste
  • Kosher salt, to taste
  • black pepper, to taste
  • 4 large eggs
  • olive oil, as needed
  • 4 sprigs of fresh dill
  • freshly ground black pepper, to taste


Oven roast cherry tomatoes tossed in olive oil, minced garlic, and fresh oregano. Or add lentils into the grain trio.

Simplify by swapping out ancient grains for orzo or converted rice. Omit the chickpeas and use plain yogurt instead of making the tzatziki sauce.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.