Make this hummus breakfast bowl with creamy scrambled eggs, a lemony chopped salad, and warm pita for scooping, all in 25 minutes.

A Hummus Breakfast Bowl for Busy Mornings or Brunch

I start with creamy hummus, then add soft scrambled eggs and a chopped salad of tomato, cucumber, radishes, and avocado. A sprinkle of za’atar—a tangy, nutty Middle Eastern spice blend—and a drizzle of olive oil bring everything together.

The hummus, eggs, and Greek yogurt all contribute protein to the bowl. I stir the yogurt into the eggs just before they set, the same way I make my soft scrambled eggs, for a creamy finish against the crisp salad.

I love serving these bowls for weekend brunch with marinated feta and a big fruit salad. They’re just as welcome on a busy morning with warm pita bread on the side.

Ingredients for a Hummus Breakfast Bowl 

Creamy hummus forms the base, with warm eggs and a crisp, lemony salad on top. Here’s what you’ll need:

• Hummus: Use a store-bought hummus you like, or make my homemade hummus. It’s the creamy base for every bowl.
• Eggs and plain Greek yogurt: Scramble the eggs in olive oil, then stir in the yogurt just before they set. It’s the same method I use for soft scrambled eggs.
• Roma tomato: I like Roma tomatoes here because they’re firm and not too wet. Cherry or grape tomatoes also work.
• Persian cucumber: Its thin skin and crisp texture are good in the chopped salad. You can use an English cucumber instead.
• Avocado: Adds a little more creaminess. Look for one that gives slightly when pressed but isn’t mushy.
• Radishes: Their peppery crunch contrasts with the hummus and eggs. Use any leftovers in cucumber radish salad.
• Fresh parsley: I prefer flat-leaf parsley for its flavor, but curly parsley works too.
• Za’atar: This tangy, nutty Middle Eastern spice blend seasons the salad and finishes the bowls. Learn more in my za’atar guide, or find za’atar in our shop.
• Lemon juice, kosher salt, and black pepper: Lemon brightens the salad; salt and pepper season both the salad and the eggs.
• Extra virgin olive oil: I use Early Harvest Greek extra virgin olive oil to cook the eggs and dress the salad.
• Pita bread: Serve it warm for scooping up the hummus, eggs, and vegetables.

How to Make a Hummus Breakfast Bowl

Make the chopped salad first, then cook the eggs just before you assemble the bowls so they’re warm when served.

1. Make the salad. In a medium bowl, combine 1 chopped Roma tomato, 1 chopped Persian cucumber, 1 chopped avocado, and 3 sliced or chopped radishes. Add 1/2 cup chopped parsley and 1 teaspoon za’atar. Season with a big pinch each of kosher salt and black pepper, then add the juice of 1/2 lemon and a drizzle of olive oil. Toss to combine.
2. Scramble the eggs. Heat about 1 tablespoon olive oil in a nonstick skillet over medium heat. Crack 4 eggs into the skillet and scramble. Just before the eggs are set, stir in the plain Greek yogurt and continue cooking until the eggs are cooked through. Season with a pinch each of salt and pepper.
3. Assemble the bowls. Divide 2 cups hummus among 4 bowls and top with the scrambled eggs, followed by the chopped salad. If you like, add another sprinkle of za’atar and a drizzle of olive oil. Serve with warm pita. 

A Few Tips for the Best Breakfast Bowls

• Add the yogurt near the end. Stir it into the eggs just before they set, as directed in the recipe, for a creamy finish.
• Choose vegetables that hold up in the salad. I like firm Roma tomatoes because they’re not too wet. The avocado should give slightly when pressed without feeling soft or mushy.
• Season both parts of the bowl. Add salt and pepper to the salad and to the eggs so the hummus isn’t doing all the work.

Make This Hummus Breakfast Bowl Your Own 

• Try another hummus. Beet hummus or roasted red pepper hummus changes the flavor of the base without changing how you assemble the bowl.
• Add some heat or herbs. Drizzle on homemade harissa for heat, or add a spoonful of chermoula for a fresh, herby finish.
• Serve the eggs another way. If you prefer, use jammy soft-boiled eggs in place of scrambled eggs.
• Use vegetables you have on hand. A spoonful of leftover Italian roasted vegetables can stand in for some of the fresh salad. Fresh mint, dill, or basil can take the place of parsley.

What to Serve with a Hummus Breakfast Bowl

Warm pita bread is my first choice for scooping up the hummus, eggs, and salad. For a larger brunch, you could set out taboon, a Palestinian flatbread without pita’s hollow pocket, or za’atar manaqish, a flatbread topped with olive oil and za’atar. 

Can You Make These Bowls Ahead?

You can have homemade or store-bought hummus ready before you begin. Chop and dress the salad, then cook the eggs just before serving so you can assemble the bowls with warm eggs and crisp vegetables.

More Savory Breakfast Recipes

Sweet Potato Breakfast with Eggs

Strapatsada (Greek Tomato Feta Scrambled Eggs)

Savory Oatmeal

Savory Yogurt Bowls are the Secret to Easy and Healthy Breakfasts