Ingredients

Method

• 2 T olive oil
• 1 x 400 g chickpeas can, drained
• 1 t paprika
• 1⁄2 t chilli flakes
• 2 garlic cloves, thinly sliced
• 4 free-range eggs
• 1 T white wine vinegar
• Chargrilled rustica bread, sliced, for serving
• 4 T plain thick yoghurt
• Fresh coriander, for serving
• Radishes, sliced, to garnish
• Sea salt and freshly ground black pepper, to taste
• 200 g leftover Woolworths hot-smoked salmon

Method

Ingredients

Heat the olive oil in a small pan and add the chickpeas, paprika, chilli flakes and garlic and fry gently for 3 minutes. Remove from the heat and set aside.

Break each egg into a cup, then bring a small saucepan of water and the vinegar to a slow simmer.

Swirl the water using a spoon, then carefully drop an egg into the water and cook for 2–3 minutes, or until the white is firm but the yolk is still soft. Lift out using a slotted spoon. Repeat with the remaining eggs.

Serve the eggs with the toast, a spoonful of yoghurt, spicy chickpeas, coriander and radishes. Season to taste and top with the flaked leftover salmon.

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