Chickpea red pepper egg feta hash
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)
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