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This recipe is classed as easy

Rating 3 / 5 (37 votes)

Prep time:
15 min, plus soaking overnight
Cook time:
10 min

Simon Walker’s veggie breakfast of champions is accompanied with hearty hummous and guacamole with a kick


1. For the hummous: in a frying pan, sweat the onion and pepper in a drizzle of olive oil over a medium heat until soft. Stir in the lemon juice, ground cumin, ground coriander and smoked paprika. Lightly fry for 1-2 minutes, then add the garlic, chopped coriander and half of the cooked chickpeas.

2. Pour the mixture into a food processor and blend to a smooth paste. Transfer to a bowl, then stir in the remaining whole chickpeas and add the tahini and sweet chilli sauce to taste. Season with salt and pepper.

3. For the guacamole: mash the avocado with the lemon juice, cumin, chopped coriander, then season with salt and pepper to taste. Stir in the chilli and tomato.

4. For the vegetarian breakfast plate: heat the oil in a griddle pan until smoking, then add the mushrooms and tomatoes and cook for 2 minutes until soft.

5. To serve, pile the griddled mushrooms, tomatoes, and sourdough toast on a plate, and place a poached egg on top of the toast. Spoon the hummous and guacamole on the side, or serve in small bowls or ramekins.

Vegetarian Recipes


For the hummus

  • 1 red onion, diced
  • 1 red pepper, diced
  • 1 lemon, juice only
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 clove garlic
  • 1/2 bunches coriander, chopped
  • 200 g dried chickpeas, soaked overnight and boiled until tender
  • sweet chilli sauce, to taste
  • tahini, to taste

For the guacamole

  • 2 ripe medium avocado, peeled and roughly chopped
  • 1 lemon, juice only
  • 1 pinches ground cumin
  • 1/2 bunches coriander, chopped
  • 1/2 red chillies, seeds removed and finely chopped
  • 1 tomato, seeds removed and finely diced

For the vegetarian breakfast plate

  • 2 tbsp olive oil
  • 4 portobello mushrooms
  • 4 small bunches vine tomatoes
  • 4 eggs, poached
  • sourdough bread, toasted
  • sweet chilli sauce, to taste

Tips and suggestions

to save on preparation time, use tinned chickpeas instead of dried. Simply drain, rinse and pat dry before using.

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