Hummus, Egg and Za'atar on Rye

Make hummus, egg and za'atar on rye, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
2 slices, about 80 g Rye bread
40 g Hummus (Shop-bought. Reduced-fat versions are nearer 200 kcal.)
2 large, about 110 g Egg
60 g Cherry tomatoes
40 g Cucumber
5 olives, about 20 g Olives, pitted (About 20 g. Olives are 12% fat and easy to keep adding.)
1 tsp Za'atar
A squeeze Lemon juice
To taste Black pepper
Ingredient notes on the recipe page.

METHOD
1. Boil the eggs for eight minutes, cool them under the tap, peel and slice.
2. Spread the hummus over the rye to the edges. Lay the egg slices on top with the halved tomatoes, cucumber rounds and sliced olives.
3. Sprinkle the za'atar over, squeeze over lemon and grind over pepper. Eat with a knife and fork.

Contains gluten cereals, eggs and sesame.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/hummus-egg-zaatar-rye

AI-generated images illustrating the recipe.

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