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 1/4 inch pieces
1 1/2 tsp
ground all-spice
1 tsp
Za'atar
1 tsp
dried oregano
1 tsp
paprika or hot paprika
1 tsp
coriander
sugar
4
eggs (to be poached)
Water
1 tsp
White Vinegar
1
small red onion, finely chopped
2
Roma tomatoes, chopped
1/2 cup
crumbled feta
1 cup
chopped fresh parsley, stems removed