• 1 tsp olive oil or vegetable oil, plus a drizzle
  • 1 small onion or banana shallot, chopped
  • 2 tsp chipotle paste
  • 250ml passata
  • 400g can chickpeas, drained
  • 2 tsp honey
  • 2 tsp red wine vinegar
  • 2-4 slices good crusty bread
  • 2 eggs


  • STEP 1

    Heat ½ tsp of the oil in a pan. Tip in the onion and cook until soft, about 5-8 mins, then add the chipotle paste, passata, chickpeas, honey and vinegar. Season and bubble for 5 mins.

  • STEP 2

    Toast the bread. Heat the remaining oil in a frying pan and fry the eggs. Drizzle the toast with a little oil, then top with the chickpeas and fried eggs.

Recipe from Good Food magazine, March 2019

Goes well with


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