Ingredients

• 4 small carrots
• 4 eggs
• 150 g hummus
• spice: hot paprika or harissa or garam masala
• parsley leaves
• salt and pepper
• bread with butter

Preparation

1. Cook the carrots in water until soft (about 20-25 minutes), then peel and cut. Arrange on plates or put in shallow bowls.
2. Cook the eggs until half-hard with a gently soft yolk (about 6 minutes). Peel, cut in half and add to the carrots.
3. Season the carrots and eggs with salt and pepper. Top the carrots with hummus and sprinkle with hot paprika or harissa or garam masala.
4. Sprinkle with parsley leaves and serve with bread.