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Mediterranean Potato Hash with Asparagus, Chickpeas and Poached Eggs

The Mediterranean Dish
  • 24 minutes
  • Serves 4

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