CHICK­PEA, RED PEP­PER, EGG AND FETA HASH

Better Homes and Gardens (Australia) - - Brunch Special -

This aro­matic one-pan hash, fin­ished with crum­bled feta and fresh mint, is beg­ging to be scooped onto flat­bread.

Prepa­ra­tion time 10 mins Cook­ing time 20 mins Serves 2

1 Tbsp ex­tra vir­gin olive oil

1 onion, halved, sliced

400g can chick­peas, rinsed, drained

4 roasted red pep­pers from a jar, torn into chunks

11/2 tsp cumin seeds Sea-salt flakes and freshly

ground black pep­per 4 free-range eggs

40g feta, crum­bled Grated zest

1/2 lemon

Small hand­ful mint, leaves chopped Flat­bread, to serve (op­tional)

STEP 1 Heat oil in a large fry­ing pan on high heat. Cook onion, stir­ring, for 12-15 min­utes un­til start­ing to caramelise. Mix in chick­peas, roasted pep­pers and cumin and sea­son with salt and pep­per. Cook for

2-3 min­utes un­til hot.

STEP 2 Cre­ate spa­ces in the pan for each of the eggs. Crack eggs into the re­cesses. Cover and cook for 2-3 min­utes un­til the eggs are cooked to taste. Scat­ter over feta, lemon zest and mint and serve with flat­bread.

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