Lebanese Breakfast Plate
A vibrant spread of warm pita, creamy hummus, fresh vegetables, salty cheese, and herbed eggs—all the classic flavors of a Lebanese morning in one shareable plate.
- Total time
- 20 min
- Servings
- 2
- Calories
- 380
- Protein
- 16g
Ingredients
- 4 whole eggs
- 2 whole pita bread
- ½ cup hummus
- ¾ cup crumbled feta cheese
- 1 medium fresh tomato, diced into 1/2-inch cubes
- 3 tablespoon fresh parsley or mint, chopped fine
Instructions
- 1
Dice the tomato: place it on the cutting board and cut it in half from top to bottom, then cut each half into 1/2-inch cubes by slicing lengthwise, then crosswise.
- 2
Chop the parsley or mint by gathering it into a tight pile on the board, then rock your knife back and forth over it until pieces are pencil-tip size, about 2 minutes.
- 3
Warm the pita bread on a dry skillet over medium-high heat for 30 seconds per side until it puffs slightly and softens, then transfer to a plate.
- 4
Add 1 tablespoon olive oil to the same skillet and reduce heat to medium. Crack all 4 eggs into the pan without stirring, leaving space between each egg.
- 5
Cook the eggs for 4 to 5 minutes, watching until the whites turn completely opaque and solid but the yolk still jiggles slightly when you shake the pan, then remove from heat.
- 6
Spread the 0.5 cup hummus across a serving plate or two small plates, creating a thin, even layer with the back of a spoon.
- 7
Place the warm eggs on top of the hummus, then scatter the 0.75 cup feta, diced tomato, and chopped herbs evenly over and around the eggs.
- 8
Serve the warm pita on the side of the plate so you can tear pieces and use them to scoop up the eggs, hummus, and vegetables.
Tools you’ll need
- cutting board
- chef's knife
- 12-inch skillet
- rubber spatula
- spoon for spreading
- serving plate
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