Mediterranean Potato Hash with Asparagus, Chickpeas and Poached Eggs
Mediterranean breakfast potato hash with Asparagus, chickpeas and poached eggs on top. A flavorful and nutrition-packed meal to kick-start your day.
Servings: 4
Ingredients
For the Potato Hash
- Extra virgin olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, chopped
- 2 russet potatoes, cubed
- Kosher salt
- Black pepper
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 pound asparagus, trimmed and sliced into 1/4-inch pieces
- 1 1/2 teaspoons ground allspice
- 1 teaspoon za’atar
- 1 teaspoon dried oregano
- 1 teaspoon sweet or smoked paprika
- 1 teaspoons coriander
- 1 pinch sugar
- 1 small red onion, finely chopped
- 2 Roma tomatoes, chopped
- 1/2 cup crumbled feta
- 1 cup chopped fresh parsley, stems removed
For the Poached Eggs (optional)
- 1 teaspoon white vinegar
- 4 eggs
Instructions
- Optional: If you’re serving with poached eggs, fill a medium pot with water and set over medium heat. Bring to a steady simmer, not a boil. You will come back to this later.
- Soften the potatoes. Heat 1 1/2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add the onion, garlic, and potato, and season with a big pinch of salt and pepper. Cook for 5-7 minutes, stirring frequently until the potatoes are tender. (Some of the potatoes may gain a bit of a golden crust, which is good!)
- Finish the hash. Stir in the chickpeas, asparagus, dried spices, sugar, and a dash more salt and pepper. Cook for another 5-7 minutes. Turn the heat to low to keep the potato hash warm; stir regularly.
- Finish poaching the eggs. Meanwhile, add the white vinegar to the simmering water. Break the eggs into a bowl. Stir the simmering water gently to make a whirlpool, then carefully slide the eggs into the center. The egg whites should wrap around the yolk. Cook for 3 minutes exactly, then use a slotted spoon to transfer the eggs onto a plate lined with a clean kitchen towel or paper towel to drain. Season with salt and pepper.
- Finish and serve. Remove the potato hash from the heat and top with the red onions, tomatoes, feta, parsley, and the poached eggs. Serve immediately.
Notes
Nutrition
Calories: 261.3kcal | Carbohydrates: 34.1g | Protein: 14.6g | Fat: 8.8g | Saturated Fat: 4g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 2.5g | Trans Fat: 0.02g | Cholesterol: 180.4mg | Sodium: 298mg | Potassium: 1009.1mg | Fiber: 6.1g | Sugar: 6.5g | Vitamin A: 2721.8IU | Vitamin C: 42.2mg | Calcium: 215.7mg | Iron: 6mg
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