A Mediterranean breakfast hash of roasted sweet potatoes, chickpeas, and peppers spiced with za'atar, topped with poached eggs.
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| prepBring a medium pot of water to a steady simmer over medium-low heat | |||
| 3 tablespoons extra-virgin olive oil | Heat oil, add onion, potatoes & chickpeas; season & cook 10–15 min | Reduce heat, stir in garlic & pepper; cook 5–10 min until tender | Divide hash among bowls, top with poached egg & serve |
| 1 medium red onion, chopped | |||
| 2 small sweet potatoes (about 680 g total), peeled and cut into 1/2-inch cubes | |||
| 240 ml canned chickpeas, drained and rinsed | |||
| Kosher salt | |||
| Black pepper | |||
| 1 teaspoon ground coriander | |||
| 1/2 teaspoon ground cumin | |||
| 1/2 teaspoon sweet paprika | |||
| 1/2 teaspoon ground turmeric | |||
| 2 large garlic cloves, minced | |||
| 1 large red bell pepper, cored, seeded and chopped | |||
| 1 tablespoon za'atar, plus more to taste | |||
| 1 teaspoon distilled white vinegar (to poach the egg) | Add vinegar to simmering water; poach eggs 3 min | ||
| 4 large eggs | |||
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