Ingredients
For the pickled onions
For the spiced hummus
For the breakfast eggs
Method
1. Start by making the pickled onions. Add the onions to a bowl along with 50ml boiled water, the apple cider vinegar, sugar and salt. Combine, then cover and leave to sit for at least 15 mins.
2. Meanwhile, make the hummus by putting all the ingredients into a blender and blitz for at least 4 mins, until smooth and silky – add an extra splash of water if you prefer it looser. Season to taste.
3. Put a large frying pan over a medium-high heat, then add the oil. Once warm, crack in the eggs, sprinkle over the za’atar and cook for 3-4 mins, until they’re cooked through and the yolk is still runny.
4. To serve, spread the hummus over the toasted sourdough slices, top each with an egg, some pickled onion, a bit of lemon zest, a few pomegranate seeds, a sprinkling of herbs and some seasoning.
TIP: You can make double the hummus to use up a full tin of chickpeas and have it for the rest of the week to dunk pittas into or use as a sandwich filler.
TIP: The onions can be prepared the night before and left to pickle in the fridge for a stronger flavour.