Arugula, Tomato & Pepper Breakfast Salad with Turmeric and Cumin

Warm summer squash, sweet pepper, and tomato with cumin and fresh turmeric are spooned over chopped arugula and topped with a soft-boiled egg.

SERVES

1 generous breakfast bowl

PREP

10 minutes

COOK

12 minutes

Ingredients

1 egg
1–2 loosely packed cups arugula, finely chopped
1 teaspoon ghee
½ teaspoon cumin seeds
½ sweet pepper, chopped
½ small summer squash, chopped (patty pan or zucchini both work)
½ teaspoon finely grated fresh turmeric, plus a little extra to finish
1 medium ripe tomato, chopped
Pink Himalayan salt, to taste
Freshly ground black pepper, to taste

Instructions

Bring a small saucepan of water to a gentle boil. Lower in the egg and cook for about 7 minutes for a soft yolk. Transfer to cool water, then peel.
Finely chop the arugula and spread it over a serving plate. Keep it fresh rather than cooking it in the skillet.
Warm the ghee in a skillet over medium heat. Add the cumin seeds and cook for 30–60 seconds, until fragrant.
Add the pepper and summer squash. Cook for about 6–8 minutes, stirring occasionally, until tender with some browned edges. Stir in the grated fresh turmeric and season with pink Himalayan salt and black pepper.
Add the tomatoes at the very end. Stir briefly and cook for about 1 minute, just until warmed and juicy while the other vegetables retain some texture.
Spoon the warm vegetables and their juices over the chopped arugula. Place the peeled egg on top and finish with a little more fresh turmeric and black pepper. Serve immediately.

What began as a simple garden breakfast became a wonderfully satisfying bowl. Fresh chopped arugula makes a lively base for sweet pepper and summer squash browned in ghee with cumin seeds and fresh turmeric. Tomatoes are warmed at the very end, then everything is finished with a soft-boiled egg.

Use patty pan, zucchini, or another tender summer squash. The contrast of fresh greens, warm vegetables, and soft egg is what makes this breakfast so good.

From Skillet to Breakfast Bowl

Arugula, Tomato & Pepper Breakfast Salad

Finished arugula breakfast salad with warm pepper, tomato, summer squash, fresh turmeric and a soft-boiled egg

Ayurvedic Perspective

This breakfast brings together all six tastes: sweet from the squash, sweet pepper, egg, and ghee; sour from the tomato; salty from pink Himalayan salt; pungent from the arugula, turmeric, and black pepper; bitter from the arugula, cumin, and turmeric; and a gentle astringent note from the turmeric and fresh greens. The tastes are present in different strengths.

The arugula remains fresh, while the warm vegetables, ghee, and soft egg bring warmth and richness to the bowl. Blooming cumin seeds in ghee and adding fresh turmeric makes the vegetables especially aromatic. If you prefer a gentler bowl, use a mild sweet pepper and go lightly with the black pepper.

Explore the Ingredients

Each ingredient in this recipe offers its own unique qualities and actions in the body. In Ayurveda, food is more than nourishment — it is medicine. Click below to learn how these ingredients support balance, digestion, and overall well-being.