Simon Rimmer Chick Pea and Potato Scones with Spicy Eggs recipe on Sunday Brunch

Simon Rimmer served up tasty Chick Pea and Potato Scones with Spicy Eggs on Sunday Brunch.

The ingredients for the scones are: 250g rinsed tinned chickpeas, lightly crushed, 1 caramelised onion, 400g mash potato, 100g flour, 2 egg yolks, 1 tbsp sumac, 1 tbsp cumin, 2 egg whites and 125g butter.

For the spicy eggs: 4 slightly soft boiled eggs, 12 blush tomatoes, 6 tomatoes, 3 spring onions, 1 tbsp sherry vinegar, lots of fresh parsley, 1 tsp smoked paprika, 1 tsp chilli flakes and 75ml extra virgin olive oil.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.

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