Chickpea, red pepper, egg & feta hash served in a pan

Chickpea, red pepper, egg & feta hash

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(4 ratings)

Prep: 10 mins Cook: 15 mins


Serves 2

Kick-start your day with our vegetarian chickpea, red pepper, egg and feta hash. This brilliant breakfast is easy to make and delivers two of your 5-a-day

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal441
  • fat23g
  • saturates6g
  • carbs30g
  • sugars8g
  • fibre9g
  • protein24g
  • salt2.8g


  • 1 tbsp olive or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 onion, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g can chickpeas, drained
  • 1½ tsp cumin seeds
  • 4 roasted red peppers from a jar, torn into chunks
  • 2-4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 40g feta, crumbled



    A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…

  • ½ lemon, zested



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • small handful mint, leaves chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 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, 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. 

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Comments, questions and tips

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Helen Dale's picture
Helen Dale
14th Dec, 2018
absolutely a game changer for a speedy meal. So tasty - I know its supposed to be breakfast but I'd be happy eating this for any meal
josiethetoaster's picture
20th Nov, 2018
This seems like too many chickpeas to serve just two people. Has anyone tried it yet?
Helen Dale's picture
Helen Dale
14th Dec, 2018
Tried it tonight for a speedy supper 400g equates to about 1/2 can so I didn't feel over-faced on the plate. I did drop the cumin to 1spn as I'm not keen on finding bits of spice in my teeth all day. I made the base split it in half and then added my eggs and cheese. I'll have the rest tomorrow
Zoe ML
3rd May, 2019
Add spinach and and a couple of very ripe Big tomatoes to the mix and some chilli flakes. I used baked beans I had left over and washed off the sauce but you could use them as they come out of the tin.
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