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.
Ingredients
- Private Reserve extra virgin olive oil extra virgin
- 1 Small yellow onion chopped
- 2 Garlic cloves chopped
- 2 Russet potatoes Diced
- Salt and pepper
- 1 cup Canned chickpeas, drained and rinsed
- 1 Ib Baby asparagus Hard ends removed, chopped into ¼ inch pieces
- 1½ tsp Ground allspice
- 1 tsp Za'atar
- 1 tsp oregano Dried
- 1 tsp sweet paprika or smoked paprika
- 1 tsp coriander
- Pinch sugar
- 4 eggs poached
- Water
- 1 tsp White Vinegar
- 1 Small red onion Finely chopped
- 2 Roma tomatoes chopped
- ½ cup crumbled feta
- 1 cup Fresh parsley Stems removed
Instructions
- Heat 1 ½ tablespoon olive oil in a large cast-iron skillet. Turn the heat to medium-high and add the chopped onions, garlic and potatoes. Season with 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!)
- Add the chickpeas, asparagus, a dash more salt and pepper and the spices. Stir to combine. Cook for another 5-7 minutes. Turn the heat to low to keep the potato hash warm; stir regularly.
- Meanwhile, bring a medium pot of water to a steady simmer and add 1 teaspoon vinegar. Break the eggs into a bowl. Stir the simmering water gently and carefully slide the eggs in. The egg whites should warp around the yoke. Cook for 3 minutes exactly, then remove the eggs from the simmering water and onto kitchen towel to drain briefly. Season with salt and pepper.
- Remove the potato hash from the heat and add the chopped red onions, tomatoes, feta and parsley. Top with the poached eggs. Enjoy!