Eggs on Hummus
A classic Middle Eastern breakfast staple that balances creamy, protein-rich hummus with perfectly cooked, jammy eggs and a vibrant drizzle of spiced oil.
Ingredients
- •2 cups classic hummus (store-bought or homemade)
- •4 large eggs
- •2 tablespoons extra virgin olive oil
- •1 teaspoon smoked paprika
- •1/2 teaspoon ground cumin
- •1/4 cup fresh parsley, finely chopped
- •1/4 cup pine nuts, toasted
- •1/2 teaspoon red chili flakes (optional)
- •Warm pita bread for serving
Instructions
- 1
Bring a medium pot of water to a boil, then carefully lower the eggs into the water and cook for exactly 6 and a half minutes for a jammy yolk.
- 2
Immediately transfer the eggs to an ice water bath for 5 minutes, then peel them carefully and set aside.
- 3
Spread the hummus in a thick, even layer across a large serving platter or individual shallow bowls, creating a small well in the center with the back of a spoon.
- 4
In a small skillet, heat the olive oil over medium heat until shimmering, then stir in the smoked paprika, cumin, and chili flakes for 30 seconds until fragrant.
- 5
Place the peeled eggs in the center of the hummus, slice them in half lengthwise, and drizzle the warm spiced oil generously over the eggs and hummus.
- 6
Garnish the dish with the toasted pine nuts and fresh chopped parsley, serving immediately with warm pita bread.
💡 Chef tips
- For a richer flavor, warm the hummus slightly in a saucepan over low heat before plating.
- If you want a heartier meal, sauté some chickpeas with garlic and lemon juice to scatter over the top of the hummus.
- Store leftover hummus and eggs separately in the refrigerator for up to 2 days; assemble fresh when ready to eat.
✅ How it should turn out
The dish should feature a vibrant, golden-red spiced oil pooling over cool, creamy hummus, contrasted by the warm, velvety yolks of the eggs and the crunch of toasted nuts.