Crispy Turmeric Eggs, Beetroot Houmous & Flatbreads

A super easy and speedy dinner or working from-home lunch. Eggs are fried in crispy turmeric oil, giving them a gorgeous hue and flavour. Homemade houmous is packing in the fibre and plant points. Please note, you will need a food processor for this recipe.

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Ingredients

cooked beetroot 100 g (chopped)
chickpeas 400 g (drained)
tahini 1 tbsp
egg 4
ground turmeric 1 tsp
folded flatbreads 4
za'atar to serve

Method

Make the beetroot houmous

Chop the beetroot. Drain the chickpeas.
Blitz the beetroot and chickpeas in a blender or food processor with a dash of oil, dash of water, tahini and season with salt and pepper.

Cook the eggs & prep the flatbreads

Heat a glug of oil in a large frying pan over a medium heat. Add the turmeric and fry for 1 minute.
Make sure that oil is very hot and carefully crack the in the eggs. Leave to fry to your liking - 3 minutes for a runny yolk, 4-5 minutes for a medium yolk and 6 minutes for a hard yolk.
While the eggs are cooking, warm up the flatbreads according to the packet instructions. Once warm, sprinkle with some za’atar.

Plate Up

Serve the eggs with the beetroot houmous and za’atar flatbreads. Enjoy!

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