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Harissa Egg & Hummus Breakfast Sandwich


Your new and improved breakfast sandwich. Forget the sausage, egg, and cheese, here is my Harissa Egg & Hummus Breakfast Sandwich instead. This is the Arab inspired breakfast sandwich you never knew you needed until today. You can make this on a Saturday morning for you and your partner to enjoy with your morning cup of black tea or coffee, or make it for yourself - they may not deserve it anyways.

It's the perfect vegetarian breakfast sandwich because it's easy, it takes less than 10 minutes to make, and it's packed full of nutrients your body craves in the morning. So, let's get to the recipe.


Yields: 1 Prep time: 8 minutes

Total time: 10 minutes


This recipe is dairy free and vegetarian.

 

Ingredients:

1. Multigrain loaf (feel free to use any kind of bread that you prefer, I grabbed this multigrain loaf from Price Chopper and it was delicious - not to forget packed full of whole grains/dietary fiber!)

2. 2 eggs (I personally use pasture raised)

3. Arugula

4. ½ cucumber sliced vertically in thin strips

5. ½ tomato sliced in thin rounds

6. Harissa

7. Extra virgin olive oil

8. Hummus (I used my own recipe, but feel free to use store bought to save on time)

- my full recipe is up under my "Sauces, Dips, and Condiments"

- here is the link as well: https://www.averagearabgirl.com/post/authentic-syrian-hummus

9. Salt, lemon pepper

 

Instructions:

1. First, slice your multigrain loaf into two and save the other for another sandwich! Then, slice the other one in half to toast evenly.

2. While you wait for your multigrain loaf to toast, grab two eggs and crack them into a bowl. Whisk them well.

3. Now, grab a small frying pan and drizzle in 1 TBSP of olive oil and add in 1 TSP or so of harissa. Sprinkle in some salt as well. Feel free to add more harissa if you enjoy more spicy-ness. Once the olive oil simmers and you can smell the harissa, pour in the eggs. Let them cook on medium-high heat. Once you start seeing the eggs to cook, you may have to tilt the pan a bit with a spatula tucked underneath the eggs to get the remaining liquid to the bottom of the pan. Once the top is fully cooked, gently flip the eggs. Allow the eggs to cook evenly on each side. This all will take about 5-6 minutes. Don't let the harissa to burn - you can lower the heat a bit as they finish cooking.

4. As the eggs were cooking you could quickly prepare the cucumber and tomato.

5. Now, let's put the sandwich together: on one multigrain piece, spread on your desired amount of hummus. Add on arugula, top with the cucumber and tomato slices. Then gently add on the eggs (I folded them in the pan to make them sit in the sandwich easier). Season with a bit of salt and lemon pepper and then top the sandwich with the other piece of bread.

6. Slice in half and enjoy!

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