A warm bowl built on caramelized onion hummus as its base, topped with roasted vegetables and a fried egg. The hummus does most of the work here, so dinner comes together faster than you'd expect on a tired weeknight.

Serves 2. 30 minutes, 12 at the stove.

About 350 calories a serving, 9 g protein, 19 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Halve 8 ounces cherry tomatoes and cut 1 medium zucchini into half-moons about a quarter-inch thick. Toss both with 2 tablespoons oil, salt, and pepper on a sheet pan and spread in a single layer.
2. Roast for 18 minutes, stirring halfway through, until the tomatoes char and the zucchini browns at the edges.18 min
3. While the vegetables roast, divide 1 cup hummus between two bowls and warm gently in the microwave for 2 minutes, stirring once, until heated through. Make two shallow wells in the hummus in each bowl.
4. When the vegetables are nearly done, warm 1 tablespoon oil in a skillet over medium-high heat. Crack 2 eggs into the pan, season with salt and pepper, and cook until the whites are set but the yolks still run, about 4 minutes.4 min
5. Top each bowl of warm hummus with half the roasted vegetables and one fried egg. Drizzle any pan juices over the top and serve at once.

Note Swap roasted vegetables for raw ones if time is short, or use what you have on hand. Leftover hummus and vegetables keep three days refrigerated and can be stirred into grain bowls or spread on toast. Serve with crusty bread to soak up the runny yolk and push hummus around the bowl.