The lunch edit 977

Hummus, Egg and Za'atar on Rye

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

1 serving · 9 ingredients · 3 steps

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Hummus, Egg and Za'atar on Rye, plated and ready to serve. — The finished recipe. Hummus, Egg and Za'atar on Rye

Ingredients 1 to 6 for hummus, egg and za'atar on rye arranged separately on a dark worktop. — Ingredients 1 to 6. 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.)

Ingredients 7 to 9 for hummus, egg and za'atar on rye arranged separately on a dark worktop. — Ingredients 7 to 9. 1 tsp Za'atar. A squeeze Lemon juice. To taste Black pepper

Hummus, Egg and Za'atar on Rye, preparation step 1: Boil the eggs for eight minutes, cool them under the tap, peel and slice. — Step 1. Boil the eggs for eight minutes, cool them under the tap, peel and slice.

Hummus, Egg and Za'atar on Rye, preparation step 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. — Step 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.

The finished hummus, egg and za'atar on rye. — Step 3. Sprinkle the za'atar over, squeeze over lemon and grind over pepper. Eat with a knife and fork.

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