Ingredients:

3⁄4 cup hummus

4 extra-large eggs

1 teaspoon olive oil

2 medium tomatoes (diced)

4 olives (diced)

1 teaspoon parsley (finely chopped for garnish) 

Sea salt and pepper to taste

 

Directions:

Preheat oven to 400 ?F. Oil each of the four ramekins with olive oil. Spread hummus into the ramekins, making an inden-tation in the middle of each. Arrange ramekins on a shallow baking dish. Crack an egg into the center, being careful not to break the yolk. Sprinkle with diced tomatoes and olives. Place in the oven for 15–18 minutes (according to desired consistency of the yolk). Remove from oven and allow to cool for 5 minutes. Garnish with chopped parsley. Enjoy warm.

 

Cook’s Note: This can also be cooked in an ovenproof skillet all in one.

 

Active time: 5 minutes

Start to finish: 20 minutes 

Special equipment: 4 (6-oz.) ramekins 

Yield: 4 servings