Chickpea, red pepper, egg & feta hash

Ingredients (serves 2)

• 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

Method

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.
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 mint. Serve alongside the flatbreads.