The eggs cook right on top of this chickpea and potato hash--cook them a few extra minutes if you prefer hard-set eggs. Serve with warm pita bread and a cucumber salad with mint and yogurt. Source: EatingWell Magazine, May/June 2012

EatingWell Test Kitchen



  • Combine potatoes, spinach, onion, ginger, curry powder and salt in a large bowl.

  • Heat oil in a large nonstick skillet over medium-high heat. Add the potato mixture and press into a layer. Cook, without stirring, until crispy and golden brown on the bottom, 3 to 5 minutes.

  • Reduce heat to medium-low. Fold in chickpeas and zucchini, breaking up chunks of potato, until just combined. Press back into an even layer. Carve out 4 "wells" in the mixture. Break eggs, one at a time, into a cup and slip one into each indentation. Cover and continue cooking until the eggs are set, 4 to 5 minutes for soft-set yolks.

Nutrition Facts

382 calories; 20.2 g total fat; 3.7 g saturated fat; 186 mg cholesterol; 562 mg sodium. 441 mg potassium; 37.1 g carbohydrates; 6.7 g fiber; 2 g sugar; 13.8 g protein; 1761 IU vitamin a iu; 23 mg vitamin c; 125 mcg folate; 90 mg calcium; 4 mg iron; 56 mg magnesium;

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