With a rainbow of sauteed veggies and a scrumptiously savory protein punch, this magical breakfast salad has been known to get the most serious of snoozers up and out of bed to conquer the day.
In a small bowl, whisk together the spice mix ingredients until well combined. You can do this ahead of time; we recommend making extra and storing it in a shaker bottle so it’s ready whenever.
In a large skillet or wok, heat the oil over medium-high heat. Add the onions and cook 2-3 minutes, stirring frequently.
Add the bell peppers to the skillet. Continue stirring and cooking, about 3 minutes.
Add the zucchini. Continue stirring and cooking until the zucchini just begins to soften, about 4 to 5 minutes.
Add the mushrooms and tomatoes, stirring to incorporate, then add the salt and spice mix. Continue stirring and cooking, about 4 to 5 minutes, until tender. The veggies will give up their liquid, combining with the spices to create a nice “sauce” that will help dress the salad greens. Taste and adjust seasonings; because you’re not making a separate dressing, you want fairly intense spice in the veggies at this stage so they’ll be in perfect balance when you add them to the greens.
To assemble the salads, divide the baby arugula between 4 plates and spoon 1/4 of the veggies over each. Add the prosciutto pieces to each salad. Peel each egg carefully, then nestle it on top of the vegetables and split it in half. (You can also use hard-boiled, poached or even sunny-side-up egg, if you like.) Season the egg with a little fresh cracked pepper and serve immediately.
A note about the eggs: We like 7-minute eggs (tender whites and a semi-firm, spoonable yolk) with this salad and find that it’s about the right timing to start the water for the eggs when you start cooking the vegetables. You can also make the eggs ahead of time and just add them to the salad cold. Warm or cold, they’re delicious.