Name: Chickpea, red pepper, egg & feta hash
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 1 tbsp olive or rapeseed oil -; 1 onion , halved and sliced -; 400g can chickpeas , drained -; 1½ tsp cumin seeds -; 4 roasted red peppers from a jar, torn into chunks -; 2-4 eggs -; 40g feta , crumbled -; ½ lemon , zested -; small handful mint , leaves chopped -; flatbreads , to serve (optional) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chickpea, red pepper, egg & feta hash

1. 1 tbsp olive or rapeseed oil -

2. 1 onion , halved and sliced -

3. 400g can chickpeas , drained -

4. 1½ tsp cumin seeds -

5. 4 roasted red peppers from a jar, torn into chunks -

6. 2-4 eggs -

7. 40g feta , crumbled -

8. ½ lemon , zested -

9. small handful mint , leaves chopped -

10. flatbreads , to serve (optional) -

How to cook deliciously - Chickpea, red pepper, egg & feta hash

1. Stage

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.

2. Stage

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.