Eggs on Hummus
A warm, comforting Middle Eastern breakfast staple that pairs creamy, protein-rich hummus with perfectly cooked, runny-yolked eggs.
Ingredients
- •2 cups prepared high-quality hummus (store-bought or homemade)
- •4 large eggs
- •2 tablespoons extra virgin olive oil
- •1 teaspoon paprika or smoked paprika
- •1/2 teaspoon ground cumin
- •2 tablespoons fresh parsley, finely chopped
- •1/4 cup pine nuts, lightly toasted
- •Salt and freshly cracked black pepper to taste
- •Warm pita bread for serving
Instructions
- 1
Place the hummus in a medium saucepan over low heat, stirring occasionally until it is warm throughout; add a tablespoon of water if it becomes too thick.
- 2
While the hummus warms, heat a non-stick skillet over medium-low heat and add a drizzle of olive oil.
- 3
Crack the eggs into the skillet and fry them to your preference, ideally keeping the yolks runny.
- 4
Spread the warm hummus onto a large serving platter or individual plates, creating a shallow well in the center with the back of a spoon.
- 5
Carefully place the fried eggs on top of the hummus.
- 6
Drizzle the remaining olive oil over the eggs and hummus, then sprinkle with paprika, cumin, chopped parsley, and toasted pine nuts.
- 7
Season with a pinch of salt and black pepper, and serve immediately with warm pita bread.
💡 Chef tips
- For extra flavor, sauté a small diced onion or a pinch of red chili flakes in the olive oil before frying the eggs.
- If you want to save time, use a high-quality store-bought hummus, but bring it to room temperature or warm it slightly to improve the texture.
- Leftover hummus can be stored in an airtight container for up to 3 days, but the eggs should be cooked fresh for each serving.
✅ How it should turn out
The dish should feature a velvety, warm base of hummus topped with golden-yolked eggs, smelling of toasted nuts and earthy cumin, with a taste that is rich, savory, and satisfying.