Chickpea, red pepper, egg & feta hash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 1 tbsp olive or rapeseed oil
- 1 onionhalved and sliced
- 400g can chickpeasdrained
- 1½ tsp cumin seeds
- 4 roasted red peppersfrom a jar, torn into chunks
- 2-4 eggs
- 40g fetacrumbled
- ½ lemonzested
- small handful mintleaves chopped
- flatbreadsto serve (optional)
Nutrition: Per serving
- kcal441
- fat23g
- saturates6g
- carbs30g
- sugars8g
- fibre9g
- protein24g
- salt2.8g
Method
step 1
Heat the oil in a frying pan. Cook the onion for 12-15 mins until starting to caramelise. Add the chickpeas, cumin and peppers and season well, then cook for a few mins until hot throughout.
step 2
Create spaces in the pan for each of the eggs. Crack the eggs into the pan, then cover and cook for 2-3 mins, or until the eggs are done to your liking. Scatter over the feta, lemon zest and mint. Serve alongside the flatbreads, if you like.
