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Crispy Fried Egg on Hummus toast

Crispy fried egg on hummus toast

Crispy fried egg on hummus toast

For the hummus:

2 X 400g chickpeas cans, keep some aside.
1 Garlic clove, finely grated
¼ cup extra virgin olive oil
1 lemon, juiced
1T Tahini paste
Salt to taste
For the paprika oil:
¼ cup extra virgin olive
2t paprika
1t smoked paprika
½ t chili flakes
Salt and freshly ground black pepper
1 lemon, juiced
Ciabatta loaf cut into thick slices
2T Butter
3T Extra virgin olive oil
4 Free-range eggs
200g Baby spinach, blanched

For the hummus: add all the ingredients together and season with salt before blending together to form a smooth texture. Set aside.

For the paprika oil: Heat the oil over a low heat, Add the paprika, smoked paprika, chilli flakes, salt and freshly ground black pepper. Allow all the flavours to combine before seasoning with salt and freshly ground black pepper and squeezing in the lemon juice and giving a final stir.
Add some butter to a pan over a medium heat before toasting until golden and crisp on both sides.
Prepare the fried egg by heating up the olive oil over a medium heat. Add the egg and begin frying until the sides just begin to colour and the whites are set.

To assemble the sandwich: Add a slice of the toasted ciabatta to a serving dish and spread a generous amount of hummus over, add some of the spinach and season with a little and freshly ground black pepper before adding the fried egg. Drizzle the paprika oil over and serve immediately with an extra wedge of lemon on the side. 

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