Chickpea, red pepper, egg & feta hash
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