Meatfree Monday: Tasty Tunisian Eggs
Preparation time: 15 minutes, cooking time: 5 minutes
2 tbsp extra virgin olive oil
1 lemon, juiced
1 x 400g can chickpeas, drained (save the liquid)
2 tbsp tahini
¼ tsp cinnamon
½ tsp ground cumin
½ red onion, thinly sliced
200g cherry tomatoes, halved
1 cup flat leaf parsley leaves
1 tbsp sumac (available from the spice section of supermarkets)
4 slices sourdough, toasted
To make dressing:
Mix two teaspoons of the olive oil with the half the lemon juice.
To make hummus:
Place the drained chickpeas in a small saucepan, cover with water and bring to the boil.
Remove from heat and drain. Place this into a food processor along with remaining olive oil, tahini, cinnamon, cumin and remaining lemon juice.
Process until smooth. If the hummus seems too thick, add a little of the reserved liquid from the chickpeas
To make the topping:
Combine the onion, tomatoes, parsley, half the sumac and the dressing in a bowl, tossing gently.
Poach the eggs in simmering water until cooked to your liking. Drain well.
Spread one tablespoon of the hummus on to each piece of toast and top with a poached egg.
Top with the onion and tomato salad and sprinkle with remaining sumac.
If you prefer a fried egg, but still want to keep it low fat, heat a non stick fry pan over medium high heat, spray with cooking oil and break an egg into the pan. Let it cook for 30 seconds, then add 2 tablespoons of water and cover with a lid. Continue cooking until the egg is done to your liking.
What’s on the menu tonight?