Mediterranean Potato Hash with Asparagus, Chickpeas and Poached Eggs

• Vegetarian
• Gluten free

• Produce

  • 1 lb Baby asparagus
  • 1 cup Chickpeas, canned
  • 1 tsp Coriander
  • 2 Garlic cloves
  • 1 tsp Oregano, dried
  • 1 cup Parsley, fresh
  • 1 Red onion, small
  • 2 Roma tomatoes
  • 2 Russet potatoes
  • 1 Yellow onion, small
  • 1 tsp Za'atar

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 1/2 tsp All-spice, ground
  • 1 tsp Paprika or hot paprika
  • 1 Salt and pepper
  • 1 Pinch Sugar

• Oils & Vinegars

  • 1 Olive oil
  • 1 tsp White vinegar

• Dairy

  • 1/2 cup Feta

• Liquids

  • 1 Water

Found on themediterraneandish.com

Description

Ingredients

• Olive oil
• 1 small yellow onion, chopped
• 2 garlic cloves, chopped
• 2 russet potatoes, diced
• Salt and pepper
• 1 cup canned chickpeas, drained
• 1 lb baby asparagus, hard ends removed, chopped into ¼ inch pieces
• 1½ tsp ground all-spice
• 1 tsp Zaatar
• 1 tsp dried oregano
• 1 tsp paprika or hot paprika
• 1 tsp coriander
• Pinch sugar
• 4 eggs (to be poached)
• Water
• 1 tsp White Vinegar
• 1 small red onion, finely chopped
• 2 Roma tomatoes, chopped
• ½ cup crumbled feta
• 1 cup chopped fresh parsley, stems removed

Directions

• Heat 1½ 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.
• Meanwhile, bring a medium pot of water to a steady simmer and add 1 tsp vinegar. Break the eggs into a bowl. Stir the simmering water gently and carefully slide the eggs in. The egg whites should warp around the yoke. Cook for 3 minutes exactly, then remove the eggs from the simmering water and onto kitchen towel to drain briefly. Season with salt and pepper.
• Remove the potato hash from the heat and add the chopped red onions, tomatoes, feta and parsley. Top with the poached eggs. Enjoy!