Crunchy houmous with chilli fried eggs

  • Preparation time: 10 minutes
  • Cooking time: 3 minutes
  • Total time: 13 minutes
  • Serves:2


    400g can chickpeas
    2 shallots, roughly chopped
    1 clove garlic, chopped
    1 small carrot, roughly diced
    ½ tsp ground cumin
    2 tbsp chilli-infused olive oil, plus extra for drizzling
    Drizzle of lemon juice
    ¼ pack fresh coriander, roughly chopped
    2 large or medium Waitrose British Blacktail Free Range Eggs
    2 flatbreads (such as piada classic)


    1. Drain the chickpeas, reserving 3 tablespoons of the liquid. Put the chickpeas, shallots, garlic, carrot, cumin, 1 tablespoon of the oil, lemon juice, coriander and reserved chickpea liquid in a food processor and blend very briefly until coarsely ground. Season to taste and transfer to serving plates.

    2. Heat the remaining oil in a frying pan and fry the eggs until lightly set. Rest on top of the houmous and drizzle with a little chilli oil. Serve with the flatbreads, warmed if liked. 

    Source: Read Full Article