Crispy Turmeric Eggs, Beetroot Houmous & Flatbreads

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!