Ingredients
2 cups store-bought or homemade hummus
4 large eggs
1 English cucumber, thinly sliced or julienned
1 cup cherry tomatoes, halved
1/4 cup sliced black olives
1 tablespoon extra virgin olive oil, plus more for drizzling
Juice of 1/2 lemon
1/4 cup chopped fresh parsley
1 tablespoon chopped fresh dill
1/4 cup crumbled feta cheese (optional)
1/2 pita bread, cut into triangles or left whole
1 teaspoon za’atar
1 teaspoon sumac
1/4 teaspoon sea salt
Freshly ground black pepper to taste
Instructions
Prep station: Slice the cucumber and halve the cherry tomatoes.
In a small saucepan, bring a couple inches of water to a gentle simmer. Carefully lower the eggs into the water using a spoon. Cook for 6 minutes for jammy-centered eggs.
Using a slotted spoon, remove the eggs and place them on paper towels to drain.
In a mixing bowl or serving bowl, layer the hummus, cucumber, cherry tomatoes, black olives, and pita bread pieces.
Top with the warm eggs, fresh parsley, and dill.
Drizzle with olive oil and lemon juice.
Sprinkle the feta cheese on top, if using.
Garnish with za’atar, sumac, sea salt, and black pepper to taste.
Serve immediately for a fresh, protein-packed Mediterranean breakfast.
Notes
Make ahead: Prepare the vegetables and hummus the night before and store separately in the refrigerator.
Substitute for feta cheese: Use a vegan cheese alternative or skip for a vegan version.
Adjust the seasoning and spices to your personal taste.
Leftovers can be stored in the refrigerator for 1 day, but the eggs are best enjoyed fresh.
- Prep Time: 10
- Cook Time: 8
- Category: Mediterranean Mornings
- Method: Poaching
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 240mg