Potato Hash with Asparagus, Chickpeas, & Poached Eggs

Servings: 4

This beautiful dish has it all—countless nutrients, mouth-watering aromas, and vivid colors. Looking forward to this meal is a guaranteed way to sprinkle a little pep in my step, even on the dreariest of days. And I’m sure all the vitamin A and protein don’t hurt, either!

INGREDIENTS

3 tablespoons extra-virgin olive oil, divided
2 russet potatoes, diced
1 small yellow onion, chopped
2 garlic cloves, chopped
1 teaspoon salt
½ teaspoon ground black pepper
1 pound baby asparagus, trimmed and finely chopped
1 cup canned chickpeas, drained and rinsed
1½ teaspoons ground allspice
1 teaspoon za’atar
1 teaspoon dried oregano
1 teaspoon sweet or smoked paprika
1 teaspoon ground coriander
1 teaspoon sugar
5 cups water
1 teaspoon white vinegar
4 eggs
2 Roma tomatoes, chopped
1 small red onion, minced
1 cup freshly chopped parsley leaves
½ cup crumbled feta

INSTRUCTIONS

1. Heat 1½ tablespoons of olive oil in a large skillet over medium-high heat.
2. Add the potatoes, onion, garlic, salt, and pepper, and cook, stirring occasionally, for 5–7 minutes, until the potatoes are tender.
3. Stir in the asparagus, chickpeas, allspice, za’atar, oregano, paprika, coriander, and sugar and cook for 5–7 minutes more to incorporate all the flavors.
4. Decrease the heat to medium-low to keep the hash warm while you poach the eggs. Stir occasionally while you proceed with the next steps.
5. Fill a large saucepan with the water and bring to a boil over medium-high heat.
6. Reduce the heat to low and keep the water at a gentle boil. Add the white vinegar to the water and stir in a circular motion to create a vortex at the center of the pot.
7. Carefully crack 1 egg into the center of the vortex and gently stir again to maintain the circular motion while the egg is cooking. Adjust the heat if needed to maintain a gentle boil. Set a timer for 3½ minutes. Once the time is up, carefully scoop the poached egg out of the water then drain on a kitchen towel. Repeat the same process with the remaining eggs.
8. Transfer the potato hash from the skillet to a serving dish, add the tomatoes, red onion, parsley, and feta, and top with the poached eggs. Serve and enjoy!

NUTRITION • per one serving •

Calories 340
Total Fat 13 g 17%
Saturated Fat 4.9 g 25%
Polyunsaturated Fat 2.1 g —
Monounsaturated Fat 5.2 g —
Trans Fat — 
Cholesterol 110 mg 37%
Sodium 160 mg 7%
Total Carbohydrates 40 g 15%
Dietary Fiber 9 g 32%
Total Sugars 7 g —
Protein 18 g 36%
Vitamin A 998 mcg 110%
Vitamin C 43.5 mcg 50%
Vitamin D 0.9 mcg 4%
Potassium 1086 mg 25%
Calcium 223 mg 15%
Iron 6.7 mg 35%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here