Tunisian Eggs

  • 29 Dec - 04 Jan, 2019
  • Mag The Weekly
  • Cookery


· 4 eggs

· 2 tablespoon extra virgin olive oil

· 1 lemon, juiced

· 1 x 400g can chickpeas, drained (liquid reserved)

· 2 tablespoon tahini

· ¼ teaspoon cinnamon

· ½ teaspoon ground cumin

· ½ red onion, thinly sliced

· 200g cherry tomatoes, halved

· 1 cup flat leaf parsley, coarsely chopped

· 1 tablespoon sumac powder

· 4 slices sourdough, toasted


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.