Ingredients
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup water
1 tablespoon olive oil (for brushing)
1/2 cup hummus (store-bought or homemade)
2 medium cucumbers, thinly sliced
6 large eggs
1 teaspoon olive oil (for cooking eggs)
1 teaspoon fresh lemon juice
1 tablespoon chopped fresh herbs (dill, parsley, or oregano)
Salt and black pepper to taste
Instructions
Combine flour, baking powder, and salt in a mixing bowl
Gradually add water, mixing until a soft dough forms
Knead on floured surface for 2-3 minutes
Divide into 2 dough balls
Roll out each ball into a 6-inch round shape
Heat a skillet over medium heat; cook flatbread for 1-2 minutes per side until golden
Brush with olive oil while warm
Spread 2 tablespoons hummus over each flatbread
Top with cucumber slices
In a small bowl, whisk eggs with lemon juice
Heat a nonstick pan over medium; swirl in olive oil, then pour in eggs
Cook until edges set but center remains runny (about 2-3 minutes)
Top each flatbread with an egg, sprinkle with herbs, salt, and pepper
Notes
Store leftover flatbread in an airtight container for 2-3 days
Substitute hummus with mashed chickpeas seasoned with tahini and za’atar for a homemade version
Add sliced cherry tomatoes for extra freshness
- Prep Time: 15
- Cook Time: 10
- Category: Mediterranean Mornings
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian-friendly
Nutrition
- Serving Size: 1 flatbread with 3 eggs
- Calories: 550
- Sugar: 2g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 6g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 300mg