Hummus Bowls with Crispy Fried Eggs & Chopped Salad
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I love to make this dish for breakfast or lunch (or even a super quick dinner!) the day after I make hummus for something, like my skewers with hummus, or if I've bought some awesome hummus at the farmer's market. If you already have the hummus, this meal can be on the table in 10-15 minutes. You're just going to fry up some eggs in a little bit of olive oil, which gets them nice and crispy around the edges, and add in a chopped salad of a Persian cucumber, some cherry tomatoes, Kalamata olives, feta and herbs.
The key to making these eggs is putting a lid (or even a sheet pan) over the top of your pan while you cook the eggs otherwise the oil will splatter at you. If you prefer a poached or regular over easy / over medium egg, feel free to do that instead!
Serves 2, but scales up easily. Gluten free, and dairy free if you skip the feta cheese.
Special Equipment
Ingredients
Directions
Chop the 2 Persian cucumbers, halve the 1/2 pint cherry tomatoes, chop the 1/2 cup Kalamata olives, and chop the 1/4 bunch parsley. Add them all to a medium mixing bowl with the crumbled feta, 1-2 tablespoons olive oil, and the juice of half a lemon. Add a pinch of kosher salt and a few grinds of pepper and gently stir to toss everything together. Set aside.
Heat a non-stick fry pan over medium high heat (one that will fit 4 eggs) for a good 1 minute. Get a lid to a pot that will fit over the pan (doesn't need to fit perfect, look for one bigger than the pan or use a sheet pan). Add in 2 tablespoons olive oil, then gently add the eggs to the pan one at a time - they will sizzle when you add them. Let the eggs cook for 30 seconds uncovered, then place the lid or sheet pan over the non-stick pan and cook for 1 minute more.
Turn off the heat after 1 minute covered. carefully remove the lid from the pan - the egg whites should be set with a crispy edge, and the tops of the yolks should be lightly steamed but still jiggly when nudged. Season the eggs with a pinch of kosher salt and a few grinds of black pepper.
Divide the hummus between two shallow bowls, then place two eggs in each bowl on top of the hummus. Add a scoop of the tossed salad and serve!