Eggs on Hummus
A classic Middle Eastern breakfast staple that combines creamy, protein-packed hummus with perfectly cooked eggs and a drizzle of vibrant, spiced oil.
Ingredients
- •2 cups (500g) high-quality store-bought or homemade hummus
- •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
- •2 tablespoons toasted pine nuts
- •1/4 teaspoon red pepper flakes (optional)
- •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 and slightly loosened; add a tablespoon of water if it becomes too thick.
- 2
While the hummus warms, heat the olive oil in a small skillet over medium heat.
- 3
Crack the eggs into the skillet and fry them to your preference—sunny-side up with a runny yolk is traditional for this dish.
- 4
Season the eggs lightly with salt, pepper, and a pinch of cumin.
- 5
Spread the warm hummus onto a large serving platter or divide it into four shallow bowls, creating a small well in the center of each.
- 6
Carefully place one fried egg into the center of each hummus portion.
- 7
Drizzle the remaining warm spiced oil from the skillet over the eggs and hummus.
- 8
Garnish generously with smoked paprika, fresh parsley, and toasted pine nuts.
- 9
Serve immediately while hot with warm pita bread on the side.
💡 Chef tips
- For a richer flavor, stir a tablespoon of tahini or a squeeze of lemon juice into the hummus before heating it.
- You can prepare the hummus and toast the pine nuts ahead of time, but fry the eggs fresh just before serving for the best texture.
- If you enjoy meat, add crispy fried lamb or beef chorizo on top of the hummus for a heartier, savory variation.
✅ How it should turn out
The dish should feature a velvety, warm base of hummus topped with a golden-yolked egg that creates a luxurious, creamy sauce when broken, balanced by the earthy crunch of pine nuts and the aromatic warmth of paprika and cumin.