Mediterranean Hummus Breakfast Bowls with Soft Eggs

Serves 4 · 15 min prep · 10 min cook

Ingredients

• 4 large eggs
• 1 cup prepared hummus
• 1 1/2 cups cherry tomatoes, halved
• 1 cup English cucumber, diced
• 1/3 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 2 cups baby spinach or arugula
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 2 tsp za'atar seasoning
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 servings warm pita wedges or whole-grain toast
• 2 tbsp fresh dill or mint, chopped

Instructions

1. 1Bring a medium saucepan of water to a rolling boil. Gently lower in the eggs and boil for exactly 7 minutes for jammy yolks (or 9 minutes for firmer). Transfer immediately to an ice bath for 3 minutes, then peel and set aside.
2. 2While the eggs cook, halve the cherry tomatoes and dice the cucumber. Place them in a bowl with the olives, drizzle with olive oil and the lemon juice, and season with salt and pepper. Toss and let the salad sit 5 minutes to lightly marinate.
3. 3Divide the baby spinach or arugula among four shallow bowls as the base. Spoon hummus into the center of each bowl and use the back of the spoon to swoosh it into a wide circle.
4. 4Arrange the tomato-cucumber-olive salad the hummus. Sprinkle crumbled feta evenly over each bowl.
5. 5Halve the soft-boiled eggs lengthwise and nestle two halves into each bowl, yolk side up.
6. 6Drizzle the remaining olive oil over the eggs and greens. Sprinkle za'atar generously over the hummus and eggs, then finish with chopped dill or mint.
7. 7Serve immediately with warm pita wedges or toast for scooping. For meal prep, keep components separate and assemble the morning of; eggs keep peeled in the fridge up to 3 days.
8. 8Taste and add an extra pinch of salt or squeeze of lemon at the table if desired.