Chickpea, Red Pepper, Egg & Feta Hash Recipe
Introduction
This chickpea, red pepper, egg & feta hash is a vibrant and satisfying dish perfect for any meal of the day. It combines hearty chickpeas, sweet roasted peppers, and creamy feta with runny eggs for a deliciously comforting plate.
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 until it starts to caramelise and soften.
- Step 2: Stir in the drained chickpeas, cumin seeds, and torn red pepper pieces. Season well with salt and pepper, then cook for a few minutes until heated through.
- Step 3: Make small spaces in the pan for the eggs. Crack the eggs into the pan, cover with a lid, and cook for 2-3 minutes or until the eggs reach your desired doneness.
- Step 4: Sprinkle the crumbled feta, lemon zest, and chopped mint over the top. Serve immediately alongside flatbreads if using.
Tips & Variations
- For extra heat, add a pinch of chili flakes when cooking the onions.
- Swap mint for parsley or coriander for a different fresh herb flavor.
- Use fresh roasted peppers if available for a smokier taste.
- Try serving with toasted sourdough if you prefer over flatbreads.
Storage
Store leftover hash in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking the eggs. It’s best enjoyed fresh but can also be served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish vegan?
Yes, to make it vegan, omit the eggs and feta or substitute with tofu scramble and a vegan cheese alternative.
What can I use instead of cumin seeds?
If you don’t have cumin seeds, ground cumin or a mix of smoked paprika and coriander can be a good substitute to maintain the warm, earthy flavor.
Print
Chickpea, Red Pepper, Egg & Feta Hash Recipe
- Total Time: 25 minutes
- Yield: 2–4 servings 1x
- Diet: Vegetarian
Description
A vibrant and hearty Chickpea, Red Pepper, Egg & Feta Hash that combines caramelized onions, warm spices, and creamy feta for a satisfying and nutritious meal. Perfect for breakfast or brunch, this skillet dish is simple to prepare and pairs wonderfully with flatbreads.
Ingredients
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
To Serve
- Flatbreads (optional)
Instructions
- Heat the oil and cook the onion: In a frying pan, heat 1 tablespoon of olive or rapeseed oil over medium heat. Add the halved and sliced onion and cook gently for 12-15 minutes, stirring occasionally, until the onions begin to caramelize and develop a sweet, golden color.
- Add chickpeas, cumin, and peppers: Stir in the drained chickpeas and 1½ teaspoons of cumin seeds to the pan. Add the torn chunks of roasted red peppers. Season with salt and pepper to taste, then cook for about 3-5 minutes until everything is heated through and fragrant.
- Create spaces for the eggs and cook: Using a spoon, make small wells in the chickpea mixture for each egg. Crack 2-4 eggs into these spaces carefully. Cover the pan with a lid and cook for 2-3 minutes or until the eggs are cooked to your preferred doneness—soft yolks or firm.
- Finish with feta, lemon zest, and mint: Once the eggs are cooked, sprinkle the crumbled feta cheese evenly over the dish. Add the zest of half a lemon and a small handful of chopped fresh mint leaves for brightness and aroma.
- Serve: Serve the chickpea, red pepper, egg, and feta hash hot, alongside warm flatbreads if desired, making it perfect for scooping and sharing.
Notes
- You can adjust the number of eggs depending on the number of servings you want.
- If you prefer spicier flavors, consider adding a pinch of chili flakes when adding the cumin seeds.
- Flatbreads are optional but make a great accompaniment for scooping up the hash.
- Ensure eggs are cooked to your liking by adjusting the covered cooking time.
- Fresh mint adds a refreshing note but can be substituted with parsley if preferred.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch, Main Dish
- Method: Frying
- Cuisine: Mediterranean
Keywords: chickpea hash, roasted red pepper, feta cheese, egg skillet, Mediterranean breakfast, vegetarian brunch recipe
