Name: Hummus Bowl with Herbed Scramble
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 2 medium Roma tomatoes (diced); 1 cup diced Persian cucumbers; 2 medium ripe avocados (diced); 5 red radishes (thinly sliced); 1 cup canned chickpeas (rinsed and drained); 1/2 cup fresh flat-leaf parsley (finely chopped); 1/4 cup fresh mint leaves (finely chopped); 2 teaspoons za’atar spice blend; 1/2 teaspoon sumac (optional, for brightness); Zest of 1 large lemon; Juice of 1 large lemon (about 3 tablespoons); 2 tablespoons extra-virgin olive oil; Freshly ground black pepper (to taste); 6 large eggs; 6 large egg whites; 4 tablespoons nonfat plain Greek yogurt; 1 tablespoon extra-virgin olive oil; Freshly ground black pepper; 3 cups low-sodium hummus; 1 teaspoon za’atar (for garnish); 1 tablespoon extra-virgin olive oil (for drizzling); 6 small whole-wheat pita breads (warmed, for serving)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Hummus Bowl with Herbed Scramble

Reimagine your morning routine with this vibrant, nutrient-dense bowl that perfectly balances savory flavors and satisfying textures. A generous spread of creamy hummus provides the foundation for fluffy, herb-flecked eggs and a jewel-like salad bursting with freshness. This dish is engineered to fuel your day the Mediterranean way, delivering exceptional flavor and lasting energy.

Total Time25 minutes
Yield6 servings 1x

Ingredients

Scale

For the Levantine Jewel Salad:

2 medium Roma tomatoes (diced)
1 cup diced Persian cucumbers
2 medium ripe avocados (diced)
5 red radishes (thinly sliced)
1 cup canned chickpeas (rinsed and drained)
1/2 cup fresh flat-leaf parsley (finely chopped)
1/4 cup fresh mint leaves (finely chopped)
2 teaspoons za’atar spice blend
1/2 teaspoon sumac (optional, for brightness)
Zest of 1 large lemon
Juice of 1 large lemon (about 3 tablespoons)
2 tablespoons extra-virgin olive oil
Freshly ground black pepper (to taste)

For the Cloud-Like Egg Scramble:

6 large eggs
6 large egg whites
4 tablespoons nonfat plain Greek yogurt
1 tablespoon extra-virgin olive oil
Freshly ground black pepper

For Assembly:

3 cups low-sodium hummus
1 teaspoon za’atar (for garnish)
1 tablespoon extra-virgin olive oil (for drizzling)
6 small whole-wheat pita breads (warmed, for serving)

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, combine tomatoes, cucumbers, avocados, radishes, and chickpeas. Add parsley and mint.
Sprinkle in za’atar, sumac (if using), and lemon zest; season with black pepper. Add lemon juice and 2 tablespoons olive oil, then toss gently. Set aside.
In a separate bowl, whisk the eggs and egg whites until slightly frothy. Whisk in the Greek yogurt and a pinch of black pepper until smooth.
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-low. Pour in the egg mixture; let sit ~30 seconds until edges just set. Using a silicone spatula, gently push from edges toward center to form large, soft curds. Cook until about 90% set—curds glossy and just set with no visible liquid. Remove from heat to finish on residual heat.
Spread about 1/2 cup hummus in each of 6 bowls, making a slight well. Divide warm eggs on top. Spoon the salad around/over the eggs. Drizzle lightly with olive oil and sprinkle with za’atar. Serve immediately with warm pita.

Notes

These values are approximate and may vary based on ingredients and preparation.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Breakfast
Cuisine: Mediterranean

Nutrition

Calories: 510

Find it online: https://dailyzests.com/the-25-minute-mediterranean-breakfast-bowl-to-energize-your-day/