First, compose the crisp salad medley. In a medium mixing bowl, combine the diced tomatoes, cucumbers, avocados, sliced radishes, and rinsed chickpeas. Add the chopped parsley and mint.

Next, awaken the aromatics. Sprinkle the za'atar, sumac (if using), and lemon zest over the salad ingredients. Season generously with freshly ground black pepper. Pour the fresh lemon juice and 2 tablespoons of extra virgin olive oil over the salad, then gently toss everything together until well combined. Set the bowl aside to allow the flavors to meld while you prepare the eggs.

To prepare the velvety egg base, whisk together the 6 whole eggs and 6 egg whites in a separate bowl until the yolks and whites are just combined and slightly frothy. Whisk in the non-fat Greek yogurt and a pinch of black pepper until the mixture is smooth.

To cook the gentle egg curds, heat 1 tablespoon of olive oil in a large non-stick skillet over medium-low heat. Pour in the egg mixture and let it sit for about 30 seconds until the edges just begin to set. Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds. Continue this gentle pushing motion until the eggs are about 90% cooked but still look moist and creamy. Remove the skillet from the heat immediately to allow the eggs to finish cooking from residual heat.

Finally, assemble the sunrise bowls. Spread a generous layer of low-sodium hummus (about cup) in the bottom of each of the six serving bowls, creating a slight well in the center. Divide the warm, soft-scrambled eggs among the bowls, placing them atop the hummus. Spoon the vibrant Levantine Jewel Salad over and around the eggs. Apply the finishing touches by drizzling a small amount of high-quality extra virgin olive oil over each bowl and adding a final sprinkle of za'atar. Serve immediately with warm whole-wheat pita bread on the side.