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.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2012


Recipe Summary

25 mins


Ingredient Checklist


Instructions Checklist
  • 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; protein 13.8g; carbohydrates 37.1g; dietary fiber 6.7g; sugars 1.9g; fat 20.2g; saturated fat 3.7g; cholesterol 186mg; vitamin a iu 1760.8IU; vitamin c 23mg; folate 125.2mcg; calcium 89.5mg; iron 3.6mg; magnesium 56mg; potassium 441.5mg; sodium 561.6mg; thiamin 0.1mg.

Reviews (6)

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9 Ratings
  • 5 star values: 6
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Versatile recipe! And so good! My daughter requested I make this for a second time and we are all crazy about it! The second time I didn't have fresh spinach so I substituted a box of frozen chopped spinach. It goes together quickly with things I usually have around the house and works well for breakfast or dinner. Pros: Flexible easy delicious filling Read More
Rating: 4 stars
Great weeknight meal I made this without the chickpeas and it was delicious. This was a great weeknight meal. I like the other reviewer's suggestion to only put in two eggs (if there are only two of you) and save the rest for leftovers. Pros: Quick easy and healthy Read More
Rating: 5 stars
Awesome taste and easy cleanup! My husband and i loved this! We doubled the recipe since we had the ingredients already and saved the rest for leftovers! This recipe was perfect for a weeknight as it only took about 40 mins and the cleanup was very easy! This recipe had a great european flavor and it was a nice change from our normal menu! This will be made often! Pros: Quick hearty and delicious! Cons: None! Read More
Rating: 4 stars
Dinner or brunch hit I used the ingredients as written except adding a couple dashes cayenne pepper at the end. Delicious and filling! My husband and I set one half of the hash aside for leftovers just before you would add the eggs. We only needed two eggs for our dinner serving and will heat up the remainder tomorrow using two fresh eggs then. The dish could easily become a part of a good brunch with guests just divide everything into two skillets and use four eggs per skillet. Pros: Fairly quick vegetarian easily expandable Cons: Filled our skillet to the brim. Need two ideally Read More
Rating: 4 stars
Great hash variation My family - even my 9-year-old - loved this meal. It had great flavor (I tweaked the spices a bit substituting cumin for curry and omitting the ginger) and was really nutritious. It just took longer to get the potatoes crispy on the bottom - maybe because my pan was too full? Pros: lots of veggies lots of protein Cons: took longer to cook than I expected Read More
Rating: 5 stars
I substituted butternut squash for the zucchini and Kale for the spinach. I also added a bit of greek yogurt and a sprinkle of goat cheese right before serving. Such a delicious dish you won't even realize it is healthy! Read More
Rating: 5 stars
Great recipe! Read More
Rating: 5 stars
Excellent. Makes alot and everyone loved it. Read More