Tasty Tunisian Eggs


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




  1. Mix two teaspoons of the olive oil with the half the lemon juice.


  1. Place the drained chickpeas in a small saucepan, cover with water and bring to the boil
  2. Remove from heat and drain. Place this into a food processor along with remaining olive oil, tahini, cinnamon, cumin and remaining lemon juice.
  3. Process until smooth. If the hummus seems too thick, add a little of the reserved liquid from the chickpeas.


  1. Combine the onion, tomatoes, parsley, half the sumac and the dressing in a bowl, toss gently.
  2. Poach the eggs in simmering water until cooked to your liking. Drain well.


  1. Spread one tablespoon of the hummus on to each piece of toast and top with a poached egg.
  2. Top with the onion and tomato salad and sprinkle with remaining sumac.

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