Creamy hummus topped with halved boiled eggs, hot shatta, parsley, and a drizzle of warm olive oil. A protein-rich Egyptian suhoor served with baladi bread.
Chickpeas with eggs is a popular combination in homes across Egypt and Yemen. The eggs provide complete protein that complements what the chickpeas lack.
Arabic shatta (local hot sauce) differs from Turkish shatta: it is thick and sharp. The suhoor turns from lukewarm to hot and opens the appetite.
In a food processor, place the drained chickpeas with the tahini, lemon juice, garlic, cumin, and salt. Blend and add a spoonful of cold water until it becomes creamy.
Add another spoonful of water if the consistency is thick. The right consistency stays thick but spreadable.
Boil the eggs for 10 minutes and chill them in ice water. Peel and cut them in half.
Pour the hummus into a wide plate and arrange the egg halves around it. Heat the olive oil and pour it over.
Add the Arabic shatta in the center and sprinkle the parsley. Serve immediately with baladi bread.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Hummus with Boiled Eggs and Shatta, and how to fix them:
Boil them for only 7 minutes and chill them right away. The yolk stays soft.
Add a spoonful of cold water gradually while blending.
Thin it with a spoonful of olive oil and place it on the plate. Each person controls their own heat.
Choose a light-colored variety and thin it with water before mixing.
Two days. Blend again with a spoonful of water before serving.
The boiled eggs crack.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Arabic shatta | Turkish shatta | 3 g | Lighter heat. |
| tahini | Greek yogurt | 30 g | A lighter version. |
| eggs | drained tuna | 100 g | A seafood version. |
| Ingredient | 2 people | 4 people | 6 people |
|---|---|---|---|
| Chickpeas | 300 g | 600 g | 900 g |
| Eggs | 2 eggs | 4 eggs | 6 eggs |
| Tahini | 30 g | 60 g | 90 g |
| Shatta | 5 g | 10 g | 15 g |
Serve the shatta in the center so it can be added to taste. If we add it directly to the hummus, the heat warms the whole dish and changes its texture. Stiff shatta needs thinning.
The EEINA app saves your favorite recipes, calculates them from their real ingredients, and shows your daily numbers toward your goal. Try it free now.
