Chickpea, red pepper, egg & feta hash

2 of 5-a-day bbc good food team brunch chickpeas. red peppers eggs feta fibre gluten free breakfast hash iron supper vegetarian veggie breakfast

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)

Method

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.

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.