SERVINGS: 3 PREPPING TIME: 10 min COOKING TIME: 15 min
6 eggs, poached
1 can of chickpeas
1 medium sweet potato
1 red pepper
1/4 red onion
1/4 cup feta crumble
chopped parsley for garnish
Drain the chickpeas, dice the sweet potato, red pepper and zucchini. Roughly chop the red onion.
Over medium high, heat a splash of olive oil in a pan. Add chickpeas and season generously with smoked paprika, cumin and S&P. Reduce the heat to medium and cook the chickpeas, tossing frequently, until slightly crispy, about 5-8 min. Remove from the pan and set aside.
Turn up the heat to medium high and add another splash of olive oil into the same pan. Using a wooden spoon scrape off any seasoning that was left over from chickpeas and incorporate it into the oil. Add sweet potato, saute until softened, about 2-3 min. Add pepper, zucchini and onion. Saute, stirring often, until slightly golden, about 3-4 min. Remove from the heat and set aside.
To serve, place about a third of the vegetable hash on a plate. Add crispy chickpeas. Top with two poached eggs, feta crumble and some freshly chopped parsley. Enjoy!