Rating: 5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


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.

2 1/2 starch, 1 medium-fat, 3 fat