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Preheat oven to 425 degrees F.
Slice the tomato into 4 thick slices. Place on a small baking sheet and sprinkle both sides with kosher salt, black pepper, and ras el hanout.
Add the tomatoes to the preheated oven and bake for about 10 minutes or until the tomatoes are slightly soft and fragrant.
While the tomatoes roast, toast your bread and spread 2 tablespoons of Sabra original hummus on each slice of the bread.
Add 2 roasted tomato slices to each slice of bread.
In a small skillet add olive oil and place over medium-high heat. Fry both eggs until the desired doneness.
Add the egg to the toast and garnish with minced cilantro, crumbled feta cheese, black sesame seeds, and crushed red pepper.
Season with extra kosher salt or black pepper if needed.
Serving: 1 g | Calories: 278 kcal | Carbohydrates: 24 g | Protein: 13 g | Fat: 15 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 8 g | Trans Fat: 0.01 g | Cholesterol: 164 mg | Sodium: 1466 mg | Potassium: 624 mg | Fiber: 6 g | Sugar: 6 g | Vitamin A: 1685 IU | Vitamin C: 23 mg | Calcium: 119 mg | Iron: 3 mg
Course Breakfast
Cuisine Middle Eastern
Keyword breakfast, brunch, egg, fried egg, hummus toast, ras el hanout, shakshuka, toast, tomato
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