Chick­pea, red pep­per, egg & feta hash

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SERVES 2 PREP 10 mins COOK 15 mins EASY V

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

1/2 le­mon, zested small hand­ful mint, leaves chopped flat­breads, to serve (op­tional)

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.

2 Cre­ate spa­ces in the pan for each of the eggs. Crack the eggs into the pan, cover and cook for 2-3 mins, or un­til the eggs are done to your lik­ing. Scat­ter over the feta, le­mon zest and mint and serve with flat­breads, if you like.

GOOD TO KNOW fi­bre • iron • 2 of 5-a-day • gluten free

PER SERV­ING 441 kcals • fat 23g • sat­u­rates 6g • carbs 30g • sug­ars 8g • fi­bre 9g • pro­tein 24g • salt 2.8g

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