Chickpea, Red Pepper, Egg & Feta Hash

Kick-start your day with our vegetarian chickpea, red pepper, egg and feta hash. This brilliant breakfast is easy to make and delivers two of your 5-a-day.

Also try our other recipes  Sausage and Pepper Chipotle Grilled Cheese

  • 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)

  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, if you like. 

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