Chickpea, red pepper, egg & feta hash

Name: Chickpea, red pepper, egg & feta hash
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 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; ½ lemon zested; small handful mint leaves chopped; flatbreads to serve (optional)

Good Food team

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

A star rating of 4.3 out of 5.13 ratingsRate

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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

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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
½ lemon

zested
small handful mint

leaves chopped
flatbreads

to serve (optional)

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Nutrition: Per serving

kcal441
fat23g
saturates6g
carbs30g
sugars8g
fibre9g
protein24g
salt2.8g

Method

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.
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.

Recipe from Good Food magazine, November 2018

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A star rating of 4.3 out of 5.13 ratings

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