Tunisian Eggs

AuthorGeo FoodsCategory

Ingredients

 4 eggs
 2 tbsp extra virgin olive oil
 1 lemon, juiced
 1 g can chickpeas, drained (liquid reserved)
 2 tbsp tahini
 ¼ tsp cinnamon
 ½ tsp ground cumin
 ½ red onion, thinly sliced
 200 g cherry tomatoes, halved
 1 cup flat leaf parsley, coarsely chopped
 1 tbsp sumac powder
 4 slices sourdough, toasted

Preparation

1

To make dressing, mix two teaspoon of the olive oil with the half the lemon juice and set aside. Place the drained chickpeas in a small saucepan and cover with water and bring to the boil. Remove from heat and drain. Put into the bowl of a food processor along with remaining olive oil, tahini cinnamon and cumin. Process until smooth. If necessary, add a little of the reserved liquid for the chickpeas if the hummus appears to be too thick. Combine the onion, tomatoes, parsley, half the sumac and the dressing in a bowl, tossing gently. Poach the eggs in simmering water until cooked to your liking. Drain well. Spread a tablespoon of the hummus on to each piece of toast and top with a poached egg. Top with the onion and tomato salad and sprinkle with remaining sumac.

Related Recipes

Ingredients

 4 eggs
 2 tbsp extra virgin olive oil
 1 lemon, juiced
 1 g can chickpeas, drained (liquid reserved)
 2 tbsp tahini
 ¼ tsp cinnamon
 ½ tsp ground cumin
 ½ red onion, thinly sliced
 200 g cherry tomatoes, halved
 1 cup flat leaf parsley, coarsely chopped
 1 tbsp sumac powder
 4 slices sourdough, toasted

Directions

1

To make dressing, mix two teaspoon of the olive oil with the half the lemon juice and set aside. Place the drained chickpeas in a small saucepan and cover with water and bring to the boil. Remove from heat and drain. Put into the bowl of a food processor along with remaining olive oil, tahini cinnamon and cumin. Process until smooth. If necessary, add a little of the reserved liquid for the chickpeas if the hummus appears to be too thick. Combine the onion, tomatoes, parsley, half the sumac and the dressing in a bowl, tossing gently. Poach the eggs in simmering water until cooked to your liking. Drain well. Spread a tablespoon of the hummus on to each piece of toast and top with a poached egg. Top with the onion and tomato salad and sprinkle with remaining sumac.

Tunisian Eggs

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