Tomato stew
with egg and hummus
For 4 servings
4 cloves of garlic
250 g chickpeas (canned)
3 tbsp tahini (sesame paste)
3 tbsp olive oil
1 tbsp lemon juice
salt
pepper
1 pinch of cumin
½ tbsp chopped parsley
For the stew
600 g ripe, aromatic tomatoes
5 spring onions
4 cloves of garlic
1 red chilli pepper
3 tbsp olive oil
1 teaspoon cumin
salt
pepper
Vegetable broth
1 tbsp chopped coriander
4 eggs
Preparation time: approx. 20 minutes
plus cooking time: approx. 20 minutes
Per serving approx. 404 kcal / 1691 kJ 24 g E, 16 g F, 46 g KH
For the hummus, peel the garlic and press it through the press. Put the chickpeas and stock, tahini and olive oil in a blender and puree. Season with lemon juice and the spices and stir in the parsley.
For the stew, wash the tomatoes and remove the stalks. Quarter the tomatoes. Clean and chop the spring onions. Peel and finely dice the garlic. Halve, core and chop the chilli pepper.
Heat the olive oil in a large, deep pan over medium heat and fry the spring onions, garlic and cumin in it for 3-4 minutes. Add tomatoes, chilli pepper, salt and pepper and simmer for about 15 minutes. The tomatoes should not be completely disintegrated yet. If the consistency is too thick, add a little vegetable stock. Stir in the coriander.
4 Beat  eggs, slide them into the stew and let them set. Serve with hummus and bread.