Dinner

Chickpea, Red Pepper, Egg & Feta Hash Recipe

Name: Chickpea, Red Pepper, Egg & Feta Hash Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
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)

ByHailey Reed November 3, 2025November 3, 2025

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Introduction

This vibrant chickpea, red pepper, egg, and feta hash is a flavorful and satisfying dish perfect for any meal of the day. With warm spices and fresh herbs, it’s a simple yet impressive recipe that combines hearty ingredients with bright, tangy notes.

A round white pan filled with a colorful dish that has three cooked eggs with bright yellow yolks and white edges evenly spaced in the middle and right side. The pan is covered with light brown chickpeas, roasted red pepper strips, and crumbled white cheese scattered on top. Fresh green herbs are spread all over, adding a bright touch. The pan rests on a white striped cloth, placed on a white marbled surface. To the right, there is a partial view of a white plate with some yellow spread on it. photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Heat the oil in a frying pan over medium heat. Add the sliced onion and cook for 12-15 minutes, stirring occasionally, until the onion starts to caramelise.
Step 2: Stir in the chickpeas, cumin seeds, and torn red peppers. Season well with salt and pepper, then cook for a few minutes until everything is heated through.
Step 3: Using a spoon, create spaces in the pan for each egg. Crack the eggs into the pan carefully.
Step 4: Cover the pan with a lid and cook for 2-3 minutes, or until the eggs are done to your liking.
Step 5: Remove the lid and scatter the crumbled feta, lemon zest, and chopped mint over the top.
Step 6: Serve the hash warm, alongside flatbreads if you like, for a complete meal.

Tips & Variations

For added heat, sprinkle in some chili flakes when cooking the onion.
Swap mint for parsley or coriander if preferred for a different fresh flavor.
Roasting your own red peppers adds extra depth but jarred peppers save time.
Use different beans like cannellini or black beans for variety.

Storage

Store any leftover hash in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. For best results, cook fresh eggs when serving leftovers.

How to Serve

The image shows a white pan filled with a colorful dish containing four cooked eggs with bright yellow yolks and white edges, scattered across the pan. Around the eggs, there are roasted red pepper strips with a slightly shiny texture, golden-brown chickpeas, and small white crumbles of cheese spread evenly. Fresh green herbs are sprinkled on top, adding a fresh look to the dish. The pan sits on top of a white towel with blue stripes, placed on a white marbled surface, and there is a piece of bread partially visible to the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

Yes, skip the eggs and feta or replace the feta with a vegan cheese alternative to make it vegan-friendly.

What can I use instead of flatbreads?

You can serve this hash with crusty bread, pita, or even on its own as a protein-packed meal.