Persian eggs with feta and sumac
5
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 2 • Difficulty: Easy
Spice up your morning with this Middle Eastern classic!
Ingredients
Brown onion
1 medium, finely chopped
Celery
1 stick(s), finely chopped
Red capsicum
1 small, finely chopped
Ground cumin
1 tsp
Canned diced tomatoes
400 g
Canned chickpeas, rinsed and drained
½ cup(s), (90g)
Egg(s)
2 medium
Feta cheese
30 g, (Persian), crumbled
Ground sumac
½ tsp
Fresh mint
¼ tsp, coarsley chopped
Oil spray
1 x 3 second spray(s)
Wholemeal lebanese bread
1 small, (70g)
Instructions
1
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.
2
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.
3
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.