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Chickpea, Tomato, Feta & Egg Hash

Chickpea, Tomato, Feta & Egg Hash

The perfect breakfast, lunch or dinner - a chickpea, tomato, feta and egg hash topped with fresh parsley... Grab some pitta bread, dip and enjoy!

You can shop the ingredients here!



  • Half and slice the onion and drain the chickpeas in preparation
  • Heat the oil in the pan and cook the onion over a low heat until golden brown. Add the tinned tomatoes, cumin, paprika, salt and pepper and cook down for about 5 minutes.
  • Add the chickpeas and meze dip, stir and cook for a further 5 minutes
  • Create spaces in the pan for each of the eggs. Crack the eggs into the pan and cook covered for about 3 minutes
  • Crumble over the feta and parsley
  • Serve with pitta breads and enjoy!

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