Ingredients:

  • 1/4 cup (60g) Hummus
  • 1 tbsp (15ml) Extra virgin olive oil
  • 1/2 cup (75g) Cherry tomatoes, halved
  • 1/2 cup (50g) English cucumber, diced
  • 2 tbsp (20g) Kalamata olives, pitted and halved
  • 1 tbsp (15g) Red onion, finely diced
  • 2 tbsp (30g) Feta cheese, crumbled
  • 2 large eggs
  • 1 tsp (5ml) Butter
  • 1 tsp (2g) Za'atar
  • 1 tbsp (4g) Fresh parsley, chopped
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. In a medium mixing bowl, combine the halved cherry tomatoes, diced cucumber, halved olives, and red onion. Toss gently with a pinch of salt and pepper and set aside.
  2. Heat butter or oil in a non-stick skillet over medium heat.
  3. Crack the eggs into the pan and cook for 3 minutes until the whites are opaque and set, but the yolks remain liquid.
  4. Spoon the hummus into the bottom of a wide bowl, using the back of the spoon to create a swirling vortex with a dip in the center.
  5. Fill the perimeter of the bowl with the fresh garden mix, then nestle the warm eggs into the center.
  6. Top with crumbled feta, a sprinkle of za'atar, and fresh parsley, then finish with a drizzle of extra virgin olive oil.