Chickpea, red pepper, egg and feta hash

• olive oil or rapeseed oil1 tbsp tbsp
• onion↗1

  cut in half and sliced

• chickpeas↗400g can g

  drained

• cumin seeds↗1½ tsp tsp
• roasted red pepper↗4

  from a can, torn into pieces

• eggs↗2-4
• feta↗40g g

  crumbles

• lemon↗½

  zest

• mint↗small handful

  finely chopped leaves

• flatbreads↗

  for serving (optional)

Step-by-step instructions

1. 1

   Heat the oil in a pan. Sauté the onion for 12‑15 minutes until it begins to caramelise. Add the chickpeas, cumin and pepper, season to taste, then cook a few more minutes until everything is heated through.

2. 2

   Make wells in the pan for each egg. Crack the eggs into the pan, cover with a lid and cook for 2‑3 minutes, or until the eggs are done to your liking. Sprinkle with feta, lemon zest and mint. Serve with flatbreads if desired.