Ingredients
Salad Topping
- 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, to taste
- Freshly ground black pepper, to taste
- 1/2 lemon, juiced
- Early Harvest Greek Extra Virgin Olive Oil, for drizzling
Eggs and Yogurt
- 4 eggs
- 3 tablespoons plain Greek yogurt
- About 1 tablespoon extra virgin olive oil (for cooking)
- Salt and freshly ground black pepper, to taste
Base and Serving
- 2 cups hummus
- Pita bread, warmed, to serve
Instructions
- Make the salad topping: In a medium bowl, combine the chopped tomato, cucumber, avocado, and radishes. Add the chopped fresh parsley, then season with 1 teaspoon of za’atar, and a generous pinch each of kosher salt and freshly ground black pepper. Squeeze in the juice of half a lemon and drizzle with extra virgin olive oil. Toss everything together gently until combined.
- Cook the eggs: Heat about 1 tablespoon of olive oil in a nonstick skillet over medium heat. Crack the eggs into the skillet and scramble them gently. Just before the eggs are fully set, stir in 2 to 3 tablespoons of plain Greek yogurt until incorporated and the eggs are cooked through but still creamy. Season the scrambled eggs with a pinch of salt and pepper.
- Assemble the breakfast hummus bowls: Spread the hummus evenly in a large serving bowl or divide among 4 smaller bowls. Top the hummus with the creamy scrambled eggs. Spoon the prepared salad topping over the eggs. If desired, sprinkle a little extra za’atar and drizzle with a bit more olive oil. Serve immediately alongside warm pita bread for a complete, protein-packed breakfast.
Notes
- Use ripe avocado for the best flavor and creamy texture.
- You can substitute za’atar with sumac or dried oregano if unavailable.
- Warm the pita bread before serving for added softness and flavor.
- For a vegan version, substitute eggs and Greek yogurt with tofu scramble and vegan yogurt.
- Adjust seasoning and lemon juice according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
