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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.
Course Breakfast
Cuisine Mediterranean
Keyword 30-minute Mediterranean breakfast, Hummus for breakfast recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 510kcal

Ingredients

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

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

Nutrition Information

Per serving (without pita bread)
  • Calories: 510 kcal
  • Protein: 22.2 g
  • Total Fat: 35.7 g
  • Saturated Fat: 5.95 g
  • Total Carbohydrates: 31.2 g
  • Dietary Fiber: 11.5 g
  • Sodium: 427 mg
  • Added Sugar: 0 g