Name: Easy Tunisian Eggs Recipe - Australian Eggs
Total time: 10 min
Yield: 4
Ingredients: 2 tbsp extra virgin olive oil; 1 lemon, juiced; 1 x 400g can chickpeas, drained (liquid reserved); 2 tbsp tahini; ¼ tsp cinnamon; ½ tsp ground cumin; ½ red onion, thinly sliced; 200g cherry tomatoes, halved; 1 cup flat leaf parsley, coarsely chopped; 1 tbsp sumac (available from the spice section of supermarkets); 4 eggs; 4 slices sourdough, toasted

Easy Tunisian Eggs

Preparation time 10 mins
Serves 4 people
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Publication 23 October 2012
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Ingredients

2 tbsp extra virgin olive oil
1 lemon, juiced
1 x 400g can chickpeas, drained (liquid reserved)
2 tbsp tahini
¼ tsp cinnamon
½ tsp ground cumin
½ red onion, thinly sliced
200g cherry tomatoes, halved
1 cup flat leaf parsley, coarsely chopped
1 tbsp sumac (available from the spice section of supermarkets)
4 eggs
4 slices sourdough, toasted

Method

To make dressing, mix 2 tsp of the olive oil with 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 1 tbsp of the hummus onto each piece of toast and top with a poached egg. Top with the onion and tomato salad and sprinkle with remaining sumac.