Ingredients
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)
Direction
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. 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.
