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
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
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
