Tuesday, February 26, 2013

chickpea, potato, zucchini hash with baked eggs inspired by Eating Well


My husband goes crazy with the amount of tearing out and stashing of recipes that I do. What can I say? I am a happy hoarder when it comes to tucking away recipes I want to try on a rainy day... Pinterest has somewhat saved me on this front. I have a "recipes I want to try" Pinboard, where I now stash many a tantalizing recipe, so he doesn't trip over the piles.


The latest one to catch my eye was chickpea potato hash from Eating Well. I made it last night as a Meatless Monday meal, even though I was totally burnt out when it came to cooking. I thought I was going to try to live off our freezer stash this week, but somewhere between Odyssey of the Mind pick-up and Tae Kwon Do drop-off I caught a second wind, zipped to the market for the few ingredients, and whipped it up. So good. Like, this is a must-add-to-your-meatless-repertoire kind of meal.


I made slight modifications to their recipe:

Potato-Chickpea-Zucchini Hash with Baked Eggs
(makes 6 servings-- reheats well the next day for leftovers)

5 oz box Earthbound Farms Baby Kale, rough chopped
2 small yellow onions, chopped
1 or 2 Tablespoons curry powder
1 Tablespoon sea salt
4 Tablespoons olive oil
15 oz. can chickpeas rinsed and drained
2 medium zucchinis, finely chopped
6 organic eggs
tzatziki sauce, for serving (optional)

In a mixing bowl, combine the potatoes, kale, onion, curry powder and salt. Mix with tongs.

In a large fry pan, heat the olive oil, then add the potato mixture and press down. Cook, without stirring, for a few minutes. Add the chickpeas and zucchini, and stir to combine. Press mixture down into pan with the back of a spoon/spoonula. 

Reduce heat to medium-low. Using the back of a measuring cup, create 6 divots in the potato mixture. Crack an egg into each divot. Cover the pan with a lid and cook until egg is set. If you like your eggs soft-set, this will only take about 5 minutes. I wanted ours more firmly set so it took about 8-10 minutes.

Serve warm with a dollop of tzatziki (homemade or store-bought). 

1 comment:

  1. That looks really tasty! I love all those ingredients, and have never thought to put chickpeas in an egg dish. Great idea!

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