Smashed Chickpea & Egg Toast

📝 Ingredients

• 1 tin chickpeas (265 g drained)
• 4 slices wholemeal bread (35 g each)
• 2 eggs
• 2 tomatoes (about 120 g each)
• ½ lemon
• 1 tsp ground cumin
• 1.5 tbsp olive oil
• 10 g fresh parsley
• Salt, black pepper

🍴 Utensils

• Non-stick frying pan with lid
• Toaster
• Bowl
• Fork or potato masher
• Colander
• Chopping board and knife

📖 Steps

1. Drain the chickpeas in the colander, rinse under cold water and shake well. Cut the tomatoes into small 1 cm dice and salt lightly. Finely chop the parsley.
2. In the bowl, mash the chickpeas with a fork or potato masher with the juice of the ½ lemon, the cumin, 1 tbsp olive oil, salt and pepper. Keep some texture: you want a coarse, chunky mash, not a smooth hummus.
3. Heat the rest of the oil in the frying pan over medium heat. Crack the eggs in one at a time, gently and close to the bottom of the pan, so you don't break the yolk or drop in bits of shell.
4. Lower to medium-low heat and cook for 3 to 4 minutes, until the white is completely set and opaque, including around the yolk, which should stay runny. Cover the pan for the last minute to help the top cook. Season with salt and pepper.
5. While the eggs are cooking, toast the bread slices in the toaster until nicely golden and crisp: they need to stay firm under the topping without going soft.
6. Generously spread each slice of toast with the smashed chickpeas, right to the edges, pressing lightly with the back of the fork so they stay in place.
7. Scatter the diced tomatoes over the 4 toasts, place a fried egg on one toast on each plate, sprinkle with parsley and add pepper. Serve immediately, while the bread is still crisp.