Hummus and Boiled Egg Pita
A five-minute assembly job if the eggs are boiled the night before: hummus, egg, cucumber and greens tucked into pita.
Why it works for Sehri
- Designed for mornings when cooking is unrealistic.
- Boiled eggs and washed vegetables can be prepared ahead.
- The pita keeps the filling contained and easy to eat.
Ingredients
- 4 eggs
- 2 wholemeal pitas
- 120 g hummus
- 1/2 cucumbersliced
- 1 handful lettuce or rocket
- 1 tsp lemon juice
- 1/4 tsp sumacoptional
- 1 pinch salt and pepper
Method
- 1Boil the eggs10 min
Lower eggs into simmering water and cook 9 to 10 minutes. Cool in cold water and peel.
- 2Prepare the filling3 min
Slice eggs and cucumber and season the eggs lightly with salt and pepper.
- 3Warm the pita2 min
Warm the pitas briefly until flexible, then cut open.
- 4Fill2 min
Spread hummus inside each pita, then add lettuce, cucumber and egg. Finish with lemon and sumac.
Notes that make the difference
- Boil the eggs the night before to make the morning assembly almost instant.
- Cool boiled eggs quickly before refrigerating.
Storing and reheating
Unpeeled hard-boiled eggs keep refrigerated for several days; assembled pita is best fresh.
Substitutions
- Use mashed white beans instead of hummus.
- Add roasted pepper strips for extra flavour.
Cooking times assume a standard domestic hob and oven and will vary with your equipment. No nutritional figures are given: calculating them reliably needs the exact brand and weight of every ingredient, and an invented number would be worse than none. If you are managing a health condition, follow your doctor’s dietary advice.
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