1 tsp olive or vegetable oil, plus a drizzle
1 small onion or banana shallot, chopped
2 tsp chipotle paste
400g can chickpeas, drained
2 tsp honey
2 tsp red wine vinegar
2-4 slices good crusty bread
Heat 1 /2 tsp of the oil in a pan. Tip in the onion and cook until soft, about 5-8 mins, then add the chipotle paste, passata, chickpeas, honey and vinegar. Season and bubble for 5 mins.
Toast the bread and fry the eggs in the remaining oil in a frying pan. Drizzle the toast with a little oil, then top with the chickpeas and fried eggs.
423 kcals • fat 15g • saturates 3g • carbs 45g • sugars 15g • fibre 9g • protein 22g • salt 0.7g