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.
Ingredients
4 cups frozen shredded hash brown potatoes
2 cups finely chopped baby spinach
½ cup finely chopped onion
1 tablespoon minced fresh ginger
1 tablespoon curry powder
½ teaspoon salt
¼ cup extra-virgin olive oil
1 15-ounce can chickpeas, rinsed
1 cup chopped zucchini
4 large eggs
Directions
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.
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