Persian eggs with feta and sumac
1 medium, finely chopped
1 individual, finely chopped
1 small, finely chopped
Canned diced tomatoes
Canned chickpeas, rinsed and drained
½ cup(s), (90g)
30 g, (Persian), crumbled
¼ tsp, coarsley chopped
1 x 3 second spray(s)
Wholemeal lebanese bread
1 small, (70g)
- Lightly spray a medium non-stick frying pan with oil and heat over medium heat. Add onion, celery and capsicum and cook, stirring, for 3–4 minutes or until softened. Add cumin and cook, stirring, for 1 minute or until fragrant.
- Add tomatoes and 1 cup (250ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until slightly thickened. Stir in chickpeas. Season with salt and freshly ground black pepper.
- Using a large spoon, make 2 indentations in the tomato mixture. Gently break an egg into each indentation. Cover and cook over medium heat for 3 minutes or until egg whites are set and yolks remain soft. Spoon tomato mixture and eggs onto serving plates. Sprinkle with feta, sumac and mint. Serve with Lebanese bread.