Protein Packed Breakfast Hummus Bowl

Ingredients

• 1 Roma tomato, (chopped)
• 1 Persian cucumber, (chopped)
• 1 avocado, (chopped)
• 3 radishes, (sliced or chopped)
• 1/2 cup fresh parsley, (chopped)
• 1 teaspoon za’atar
• kosher salt
• black pepper, (freshly ground)
• 1/2 lemon, (juiced)
• Early Harvest Greek Extra Virgin Olive OIl
• 4 eggs
• 3 tablespoons plain Greek yogurt
• 2 cups hummus
• Pita bread, (to serve)

Steps

1. 1

   Make the salad topping. In a medium bowl, combine the tomato, cucumber, avocado, and radishes. Add the parsley and season with za’atar and a big pinch each of kosher salt and black pepper. Add the lemon juice and a drizzle of olive oil. Toss to combine.

2. 2

   Cook the eggs. In a nonstick skillet, heat about 1 tablespoon olive oil over medium. Crack the eggs into the oil and scramble. Just before they are set add 2 to 3 tablespoons of plain Greek yogurt and stir until the eggs are cooked through. Season with a pinch each of salt and pepper.

3. 3

   Assemble the breakfast hummus bowls. In a large bowl (or 4 individual smaller bowls), spread the hummus and top it with the scrambled eggs. Spoon the salad on top. If you like, finish with a sprinkle more za’atar and a little olive oil. Serve with warm pita bread.