Crisp bagel halves spread with garlicky hummus and topped with a soft egg—the everything seasoning does the work, and dinner takes fifteen minutes. Serve this when you need something now.

Serves 2. 15 minutes, 10 at the stove.

About 330 calories a serving, 11 g protein, 28 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Split the bagel in half and toast the cut sides in a skillet over medium heat with 1 tablespoon of oil until golden, about three to four minutes, turning once. Move the bagel halves to plates.4 min
2. Spread 2 tablespoons of hummus on each warm bagel half, season with a pinch of salt and pepper, and set aside.
3. Pour 1 tablespoon of oil into the same skillet, crack 2 eggs into it, and fry over medium-low heat until the whites set but the yolks stay soft, about four minutes. Season with salt and pepper as they cook.4 min
4. Slide one egg onto each hummus-topped bagel half and serve at once.

Note Swap the eggs for crumbled cheese or a handful of spinach wilted in the pan. Leftovers do not keep. Serve with a sharp green salad dressed with lemon and oil.