For the hummus; add all the ingredients to a grinder jar and grind to get a smooth paste. If it is too thick add some more olive oil. Transfer to a jar and store in the fridge. Stays good for up-to 5 days.
In a pan heat about ½ tbsp. of oil and add the sliced tomatoes and onions. Sprinkle cumin powder, cayenne pepper, crushed black pepper and salt. Cook on one side for a minute and then turn. Cook for another 2 minutes. Keep aside
Heat 1 tbsp of olive oil on a tawa/ girdle, and break two eggs. Cook till white is done and yellow still runny. Sprinkle some crushed black pepper, cayenne pepper and salt.
Heat theleft over oil on a tawa/girdle and add the minced garlic. Sauté for 30 seconds. Now roast the bread slices in the garlic oil till crisp and golden brown on both sides.
To assemble, spread some hummus on a bread slice and place a layer of roasted tomatoes and onions. Top with fried egg, sprinkle chopped green coriander. serve with a cup of green tea.
