Crunchy houmous with chilli fried eggs

  • Preparation time: 10 minutes
  • Cooking time: 3 minutes
  • Total time: 13 minutes

Serves: 2


400g can chickpeas
2 shallots, roughly chopped
1 clove garlic, chopped
1 small carrot, roughly diced
½ tsp ground cumin
2 tbsp chilli-infused olive oil, plus extra for drizzling
Drizzle of lemon juice
¼ pack fresh coriander, roughly chopped
2 large or medium Waitrose British Blacktail Free Range Eggs
2 flatbreads (such as piada classic)


1. Drain the chickpeas, reserving 3 tablespoons of the liquid. Put the chickpeas, shallots, garlic, carrot, cumin, 1 tablespoon of the oil, lemon juice, coriander and reserved chickpea liquid in a food processor and blend very briefly until coarsely ground. Season to taste and transfer to serving plates.

2. Heat the remaining oil in a frying pan and fry the eggs until lightly set. Rest on top of the houmous and drizzle with a little chilli oil. Serve with the flatbreads, warmed if liked.