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.

mediterranean potato hash with asparagus, chickpeas and poached eggs

INGREDIENTS
  1. Private Reserve extra virgin olive oil
  2. 1 small yellow onion, chopped
  3. 2 garlic cloves, chopped
  4. 2 russet potatoes, diced
  5. Salt and pepper
  6. 1 cup canned chickpeas, drained and rinsed
  7. 1 lb baby asparagus, hard ends removed, chopped into 1/4 inch pieces
  8. 1 1/2 tsp ground allspice
  9. 1 tsp Za’atar
  10. 1 tsp dried oregano
  11. 1 tsp sweet paprika or smoked paprika
  12. 1 tsp coriander
  13. Pinch sugar
  14. 4 eggs (to be poached)
  15. Water
  16. 1 tsp White Vinegar
  17. 1 small red onion, finely chopped
  18. 2 Roma tomatoes, chopped
  19. 1/2 cup crumbled feta
  20. 1 cup chopped fresh parsley, stems removed

INSTRUCTIONS
  • Heat 1 1/2 tbsp 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.