Ingredients

The following ingredients have 4 Servings
  • Private Reserve extra virgin olive oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, chopped
  • 2 russet potatoes, diced
  • Salt and pepper
  • 1 cup canned chickpeas, drained and rinsed
  • 1 lb baby asparagus, hard ends removed, chopped into 1/4 inch pieces
  • 1 1/2 tsp ground allspice
  • 1 tsp Za'atar
  • 1 tsp dried oregano
  • 1 tsp sweet paprika or smoked 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
  • 1/2 cup crumbled feta
  • 1 cup chopped fresh parsley, stems removed

Instruction

  • Heat 1 1/2 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!