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    Crunchy houmous with chilli fried eggs

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    Crunchy houmous with chilli fried eggs

    • Vegetarian
    • 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. 

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