Eggs on Hummus
A classic Middle Eastern comfort dish that pairs creamy, protein-rich hummus with perfectly cooked eggs and a drizzle of vibrant, spiced oil.
Ingredients
- •2 cups 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 teaspoon red chili flakes
- •2 tablespoons fresh parsley, finely chopped
- •1/4 cup toasted pine nuts
- •Salt and freshly cracked black pepper to taste
- •Warm pita bread for serving
Instructions
- 1
Spread the hummus evenly across a wide, shallow serving platter or four individual plates, creating a small well in the center of each.
- 2
Heat a non-stick skillet over medium heat and add a teaspoon of olive oil.
- 3
Crack the eggs into the skillet and cook to your preference; sunny-side up with a runny yolk is traditional and highly recommended.
- 4
While the eggs cook, gently heat the remaining olive oil in a small saucepan or microwave-safe bowl with the paprika, cumin, and chili flakes until fragrant.
- 5
Carefully place one cooked egg into the center well of each hummus portion.
- 6
Drizzle the warm, spiced oil generously over the eggs and the hummus.
- 7
Garnish the dish with the fresh parsley and toasted pine nuts, then season with a pinch of salt and black pepper.
- 8
Serve immediately while the eggs are hot, accompanied by warm pita bread for scooping.
💡 Chef tips
- For a richer flavor, stir a tablespoon of Greek yogurt or tahini into your hummus before plating.
- If you prefer a heartier meal, add browned ground lamb or beef seasoned with baharat spices on top of the hummus.
- The spiced oil can be made in advance and kept in a sealed jar, but warm it slightly before drizzling to ensure the spices bloom.
✅ How it should turn out
The finished dish features a beautiful contrast between the cool, velvety hummus and the warm, golden yolk, with a smoky, aromatic spice profile that is both savory and deeply satisfying.