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Chickpea, red pepper, egg & feta hash

Ingredients

  1. Step 1 1 tbsp olive or rapeseed oil
  2. Step 2 1 onion , halved and sliced
  3. Step 3 400g can chickpeas , drained
  4. Step 4 1½ tsp cumin seeds
  5. Step 5 4 roasted red peppers from a jar, torn into chunks
  6. Step 6 2-4 eggs
  7. Step 7 40g feta , crumbled
  8. Step 8 ½ lemon , zested
  9. Step 9 small handful mint , leaves chopped
  10. Step 10 flatbreads , to serve (optional)
Chickpea, red pepper, egg & feta hash
Calories: 441 Carbohydrate: 30 g Protein: 24 g Fat: 23 g
Cook time: 25 minutes Prep time: 10 minutes Total time: 35 minutes Servings: 2

TAGS

Breakfast Brunch Lunch Supper 2 of 5-a-day BBC Good Food team Brunch Chickpeas. red pepper egg Fetum Fibre Gluten free breakfast Hash Iron Supper Vegetarian Veggie breakfast

Directions

  1. Step 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. Step 2 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.