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Photo of Persian eggs with feta and sumac by WW

Persian eggs with feta and sumac

Total Time
40 min
10 min
30 min
Spice up your morning with this Middle Eastern classic!


Brown onion

1 medium, finely chopped


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)


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)


  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.


TIP: The tomato and chickpea mixture can be made up to 3 days ahead. Store in an airtight container in the fridge.Sumac is a purple-red coloured spice with a tart, lemony flavour often used in Middle Eastern food. Find it in the spice aisle of most supermarkets.