Delicious potatoes with a Mediterranean twist for a recovery meal? This one-pot dish combines russet potatoes, eggs, spinach, chickpeas, onions, and garlic with a topping of creamy feta, parsley, and lemon juice. Perfect for breakfast, brunch, and the leftovers are great too!
2 teaspoons (10 ml) extra virgin olive oil
1/2 cup (75g) red onion, chopped
3 (15g) garlic cloves, chopped
2 medium russet potatoes, diced
½ cup (83g) canned chickpeas, drained and rinsed
3 cups (90g) fresh baby spinach (can use frozen but make sure to squeeze the water out and only use ½ cup)
1 teaspoon (1g) dried oregano
1 teaspoon (2g) paprika
¼ cup chopped (quartered) grape tomatoes
4 large eggs, whisked in a bowl
½ cup (75g) crumbled feta
1/2 cup (30g) chopped fresh parsley, stems removed
Salt and pepper, to taste
Prep Time: 10min | Cook Time: 20min
Heat 1 teaspoon olive oil in a large cast-iron skillet on medium-high heat. Add the potatoes and onions and cook for 3-5 minutes. Add the garlic and cook for 3-5 more minutes stirring frequently until the potatoes are tender. If the potatoes brown or form a golden crust that is ok and quite delicious!
Reduce heat to medium. Add ½ teaspoon of extra virgin olive oil. Add the drained chickpeas, spinach, dried oregano, paprika, salt, and pepper. Stir to combine. Cook for 5 minutes or until the spinach is wilted. Add chopped tomatoes and cook for 2 more minutes. Push the hash mixture to the outside of the pan leaving space for the eggs.
Add ½ teaspoon of extra virgin olive oil to the pan and add eggs to the middle of the pan. Cook eggs on medium-low heat gently pulling across the eggs with a spatula as the eggs begin to set. Continue pulling, lifting, and folding eggs until no liquid remains and they are cooked to your preference. Once the eggs are cook, fold them into the hash mixture.
Remove the potato hash from the heat and add the feta and parsley. Slice the lemon in half and squeeze it on top of the dish. Enjoy!
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