Vegetarian breakfast
From: Market Kitchen
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Vegetarian breakfast
- Prep time:
- 15 min, plus soaking overnight
- Cook time:
- 10 min
- Serves:
- 4
Simon Walker’s veggie breakfast of champions is accompanied with hearty hummous and guacamole with a kick
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Tips and suggestions
- Cooks Tips...
- to save on preparation time, use tinned chickpeas instead of dried. Simply drain, rinse and pat dry before using.
Ingredients
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 chilli, seeds removed and finely chopped
- 1 tomato, seeds removed and finely diced
For the vegetarian breakfast plate
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
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
This recipe is classed as easy
Avg User rating
3.36 / 5 (11 votes cast)
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