CHICKPEA, RED PEPPER, EGG AND FETA HASH
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
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.