- 3 T. hummus
- 8 finely chopped kalamata olives
- 1 clove garlic - minced
- 1 T. olive oil
- 2 eggs
- 1/4 tsp. ground cumin
- 1/4 tsp. garlic salt
- Pinch freshly ground black pepper
- 2 pita pocket breads
- 1 small tomato - sliced thinly
- 1/4 c. crumbled feta cheese
In a small bowl, combine the hummus, olives and garlic. Mix well to combine and set aside.
Heat the olive oil over medium heat in a skillet. Carefully crack the eggs into the skillet, taking care not to break the yolks. Sprinkle the eggs with the cumin, garlic salt and black pepper. Cook the eggs for one minute per side or until the yolks are nearly set.
Place one egg and spread half the hummus mixture into each of the pita pocket breads. Add sliced tomato and crumbled feta and serve immediately.
- Yields: 2 servings
- Preparation Time: 15 minutes