Description
A vibrant and hearty chickpea, red pepper, egg, and feta hash that combines warm spices, creamy feta, and fresh herbs for a deliciously satisfying meal. This dish features caramelized onions, cumin-spiced chickpeas, and roasted red peppers, topped with eggs cooked to your preference and garnished with mint and lemon zest, perfect for breakfast, brunch, or a light dinner.
Ingredients
Scale
Main 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
- Heat the oil and caramelize onions: In a frying pan, heat 1 tablespoon of olive or rapeseed oil over medium heat. Add the halved and sliced onion and cook for 12-15 minutes, stirring occasionally, until the onions start to caramelize and turn golden brown, bringing out their sweetness.
- Add chickpeas, cumin, and peppers: Into the pan with caramelized onions, add the drained chickpeas, 1½ teaspoons of cumin seeds, and torn chunks of the roasted red peppers. Season the mixture well with salt and pepper, then cook for a few minutes until everything is heated through and the flavors meld together.
- Cook the eggs: Create small spaces or wells in the pan among the hash for each egg. Crack the eggs into these spaces, then cover the pan and cook for 2-3 minutes, or until the eggs reach your desired doneness—runny, soft, or firm yolks.
- Garnish and serve: Once the eggs are cooked, sprinkle the crumbled feta cheese, freshly grated lemon zest, and chopped mint leaves evenly over the hash. Serve the dish hot alongside optional flatbreads to soak up all the flavorful juices.
Notes
- You can adjust the number of eggs to suit your preference or serve more people.
- Using roasted red peppers from a jar adds a smoky sweetness, but you can substitute with freshly roasted red peppers if preferred.
- To make this dish vegan, omit the eggs and feta or substitute with plant-based alternatives.
- For added spice, consider adding a pinch of chili flakes when cooking the onions.
- Flatbreads are optional but recommended for serving to complement the hash.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Brunch
- Method: Frying
- Cuisine: Mediterranean
Keywords: chickpea hash, red pepper, eggs, feta, cumin, Mediterranean breakfast, vegetarian brunch, easy skillet meal
