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Cook at home
Hummus, Egg and Vegetable Breakfast Bowl
Hummus topped with soft-boiled egg, cucumber, tomato and olives, served with warm pita.
18 min · 2 servings · middle eastern
560
kcal
24
protein g
50
carbs g
30
fat g
Nutrition per serving from USDA FoodData Central.
About $3.11 / serving (est.)
Estimated from average US grocery prices.
- vegetarian
- pescatarian
- dairy-free
- mediterranean
- low-sugar
Contains: egg, gluten, sesame, wheat
Ingredients
- 4 large egg
- 1/2 cup hummus
- 1 cup cucumber, diced
- 1 cup cherry tomato, halved
- 8 olives
- 1 tbsp olive oil
- 2 pita
- 1/2 tsp paprika
- 1 tbsp fresh parsley, chopped
Steps
- Lower the eggs into boiling water and cook 8 minutes for jammy yolks, then cool in ice water and peel.
- Warm the pita in a dry skillet or toaster and cut it into wedges.
- Spread the hummus across two bowls, make a shallow well in each and drizzle with the olive oil.
- Arrange the cucumber, tomatoes, olives and halved eggs over the hummus.
- Dust with paprika, scatter with parsley and serve with the pita.
Source: Hungry Marvin original recipe; nutrition computed from USDA FoodData Central (SR Legacy)
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