serve 2
Ingredients
- 1 tbsp olive
- 1 onion , halved and sliced
- 400g can chickpeas , drained
- 1½ tsp cumin seeds
- 4 roasted red peppers from a jar, torn into chunks
- 4 eggs
- 80g feta , crumbled
- ½ lemon , zested
- 2 handful baby spinach , leaves chopped
Method
- STEP 1
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.
- STEP 2
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 baby spinach. Serve .