Description
A wholesome and protein-packed breakfast hummus bowl featuring creamy scrambled eggs with Greek yogurt, fresh vegetable salad seasoned with za’atar and lemon, served atop smooth hummus and accompanied by warm pita bread. This quick and nutritious recipe combines Mediterranean flavors and makes a satisfying start to your day.
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
- 4 eggs
- 3 tablespoons plain Greek yogurt
- About 1 tablespoon olive oil (for cooking)
- Pinch of kosher salt and black pepper
Other
- 2 cups hummus
- Pita bread, to serve (warm)
Instructions
- Make the salad topping: In a medium bowl, combine the chopped Roma tomato, Persian cucumber, avocado, and radishes. Add the chopped fresh parsley. Season with za’atar, a pinch of kosher salt, and freshly ground black pepper. Add the juice of half a lemon and drizzle with olive oil. Toss gently to mix all flavors and set aside.
- Cook the eggs: Heat about 1 tablespoon of olive oil in a nonstick skillet over medium heat. Crack the eggs into the oil and scramble gently. Just before the eggs are fully set, add 2 to 3 tablespoons of plain Greek yogurt and stir continuously until the eggs are cooked through and creamy. Season with a pinch of kosher salt and freshly ground black pepper.
- Assemble the breakfast hummus bowls: Spread 2 cups of hummus in a large serving bowl or divide among 4 individual smaller bowls. Top the hummus with the creamy scrambled eggs. Spoon the prepared vegetable salad over the eggs. If desired, sprinkle additional za’atar and drizzle a little olive oil on top. Serve immediately with warm pita bread on the side.
Notes
- You can warm pita bread in a toaster oven or skillet before serving.
- Za’atar adds a unique herbal and tangy flavor but can be substituted with a blend of thyme, sumac, and sesame seeds if unavailable.
- Greek yogurt in the eggs keeps them moist and adds protein.
- Adjust salt and pepper to your taste preferences.
- This bowl can be enjoyed as a vegetarian meal but is not vegan due to eggs and yogurt.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mediterranean
