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Chickpea, red pepper, egg & feta hash New-recipe-icon

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

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 441
  • Carbohydrates 30
  • Saturated Fat 6
  • Sugar 8
  • Protein 24
  • Fat 23
  • Fibre 9
  • Salt 2.8

Nutrition per serving

  • Calories 441
  • Carbohydrates 30
  • Saturated Fat 6
  • Sugar 8
  • Protein 24
  • Fat 23
  • Fibre 9
  • Salt 2.8

Ingredients

  • 1 tbsp olive or rapeseed oil
  • 1 onion, halved and sliced
  • 400g can chickpeas, drained
  • 1½ tsp cumin seeds
  • 4 roasted red peppersfrom a jar, torn into chunks
  • 2-4 eggs
  • 40g feta, crumbled
  • ½ lemon, zested
  • small handful mint, leaves chopped
  • flatbreads, to serve (optional)

Method

  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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