Hummus Breakfast Bowl with Eggs
Creamy hummus, soft scrambled eggs, and a lemony chopped salad make this hummus breakfast bowl a savory 25-minute breakfast. Serve with warm pita.
Servings: 4 people
Calories: 367kcal
Ingredients
- 1 Roma tomato, chopped
- 1 Persian cucumber, chopped
- 1 avocado, chopped
- 3 radishes, sliced or chopped
- 1/2 cup fresh parsley, chopped
- 1 teaspoon za’atar
- Kosher salt
- Black pepper, freshly ground
- 1/2 lemon, juiced
- Early Harvest Greek Extra Virgin Olive OIl
- 4 eggs
- 3 tablespoons plain Greek yogurt
- 2 cups hummus
- Pita bread, to serve
Instructions
- Make the salad topping. In a medium bowl, combine the tomato, cucumber, avocado, and radishes. Add the parsley and za’atar, and season with a big pinch each of kosher salt and black pepper. Add the lemon juice and a drizzle of olive oil. Toss to combine.
- Cook the eggs. In a nonstick skillet, heat about 1 tablespoon olive oil over medium heat. Crack the eggs into the oil and scramble. Just before they are set, add 2 to 3 tablespoons plain Greek yogurt and stir until the eggs are cooked through. Season with a pinch each of salt and pepper.
- Assemble the breakfast hummus bowls. In one large bowl or 4 individual bowls, spread the hummus and top it with the scrambled eggs. Spoon the salad on top. If you like, finish with another sprinkle of za’atar and a little olive oil. Serve with warm pita bread.
Video
Notes
- Shop this recipe: Visit The Mediterranean Dish Shop for the Early Harvest Greek olive oil and za’atar used in this recipe.
Nutrition
Calories: 367kcal | Carbohydrates: 25.7g | Protein: 18.1g | Fat: 23.6g | Saturated Fat: 4.3g | Polyunsaturated Fat: 6.2g | Monounsaturated Fat: 11.5g | Trans Fat: 0.02g | Cholesterol: 164.2mg | Sodium: 543mg | Potassium: 727.3mg | Fiber: 11.8g | Sugar: 2g | Vitamin A: 1136.6IU | Vitamin C: 25.2mg | Calcium: 113mg | Iron: 5mg