Lebanese Breakfast Plate

Step 1

Dice the tomato: place it on the cutting board and cut it in half from top to bottom, then cut each half into 1/2-inch cubes by slicing lengthwise, then crosswise.

Step 2

Chop the parsley or mint by gathering it into a tight pile on the board, then rock your knife back and forth over it until pieces are pencil-tip size, about 2 minutes.

Step 3

Warm the pita bread on a dry skillet over medium-high heat for 30 seconds per side until it puffs slightly and softens, then transfer to a plate.

Step 4

Add 1 tablespoon olive oil to the same skillet and reduce heat to medium. Crack all 4 eggs into the pan without stirring, leaving space between each egg.

Step 5

Cook the eggs for 4 to 5 minutes, watching until the whites turn completely opaque and solid but the yolk still jiggles slightly when you shake the pan, then remove from heat.

Step 6

Spread the 0.5 cup hummus across a serving plate or two small plates, creating a thin, even layer with the back of a spoon.

Step 7

Place the warm eggs on top of the hummus, then scatter the 0.75 cup feta, diced tomato, and chopped herbs evenly over and around the eggs.

Step 8

Serve the warm pita on the side of the plate so you can tear pieces and use them to scoop up the eggs, hummus, and vegetables.