Food & Cooking Recipes Breakfast & Brunch Recipes Breakfast Bowl with Fried Eggs, Yogurt, and Vegetables Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 21, 2020 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 5 mins Total Time: 5 mins Servings: 1 Think of this healthy breakfast recipe as more of a blueprint for using up leftover vegetables, whether they're roasted, grilled, or even raw. Simply gild them with olive-oil fried eggs, tangy Greek yogurt, and a scattering of fresh chiles and herbs. Ingredients Olive Oil-Fried Eggs Easy Roasted Vegetables Plain Greek yogurt Sliced hot chiles or hot sauce Tender herbs, such as flat-leaf parsley leaves Kosher salt and freshly ground pepper Directions Transfer fried eggs to a serving bowl with roasted vegetables, yogurt, chiles, and herbs. Season with salt and pepper; serve immediately. Rate it Print