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Meatfree Monday: Tasty Tunisian Eggs

Serves: 4

Preparation time: 15 minutes, cooking time: 5 minutes


Ingredients

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 eggs

4 slices sourdough, toasted



Method

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.


To serve:

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.

TIP

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?