Mediterranean Potato Hash with Asparagus, Chickpeas and Poached Eggs

Ingredients

• Extra virgin olive oil
• 1 small yellow onion, (chopped)
• 2 garlic cloves, (chopped)
• 2 russet potatoes, (cubed)
• Kosher salt
• Black pepper
• 1 (15 ounce) can chickpeas, (drained and rinsed)
• 1 pound asparagus, (trimmed and sliced into 1/4-inch pieces)
• 1 1/2 teaspoons ground allspice
• 1 teaspoon za’atar
• 1 teaspoon dried oregano
• 1 teaspoon sweet (or smoked paprika)
• 1 teaspoons coriander
• 1 pinch sugar
• 1 small red onion, (finely chopped)
• 2 Roma tomatoes, (chopped)
• 1/2 cup crumbled feta
• 1 cup chopped fresh parsley, (stems removed)
• 1 teaspoon white vinegar
• 4 eggs

Steps

1. 1

   Optional: If you’re serving with poached eggs, fill a medium pot with water and set over medium heat. Bring to a steady simmer, not a boil. You will come back to this later.

2. 2

   Soften the potatoes. Heat 1 1/2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add the onion, garlic, and potato, and season with a big pinch of 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!)

3. 3

   Finish the hash. Stir in the chickpeas, asparagus, dried spices, sugar, and a dash more salt and pepper. Cook for another 5-7 minutes. Turn the heat to low to keep the potato hash warm; stir regularly.

4. 4

   Finish poaching the eggs. Meanwhile, add the white vinegar to the simmering water. Break the eggs into a bowl. Stir the simmering water gently to make a whirlpool, then carefully slide the eggs into the center. The egg whites should wrap around the yolk. Cook for 3 minutes exactly, then use a slotted spoon to transfer the eggs onto a plate lined with a clean kitchen towel or paper towel to drain. Season with salt and pepper.

5. 5

   Finish and serve. Remove the potato hash from the heat and top with the red onions, tomatoes, feta, parsley, and the poached eggs. Serve immediately.