Sweet Potato Hash Recipe with Za’atar and Chickpeas
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
317 kcal
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Course
Breakfast
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Cuisine
American-Mediterranean Fusion
Sweet Potato Hash Recipe with Za’atar and Chickpeas
Description
The Sweet Potato Hash with Za’atar and Chickpeas starts by cooking diced sweet potatoes and red onion in olive oil, allowing the onion to caramelize and the sweet potatoes to soften. Chickpeas add heartiness, while a blend of coriander, cumin, paprika, and turmeric spices the mix with earthiness and warmth. Garlic and red bell pepper are added later for freshness and sweetness, accompanied by za’atar, a Middle Eastern spice blend that adds a distinctive herbal note. The dish is finalized with perfectly poached eggs, cooked in vinegar-swirled water to envelop the yolks in tender whites.
This hash offers a satisfying balance of textures from the soft sweet potatoes, creamy chickpeas, tender bell peppers, and the silky eggs. It works well as a filling breakfast, brunch, or light dinner, providing a flavorful vegetarian choice with a touch of Middle Eastern flair.
The recipe suggests poaching eggs carefully by breaking them into a small bowl first and cooking precisely for 3 minutes to achieve the right doneness.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 red onion chopped, medium
- 2 sweet potato about 1 ½ pounds total, peeled and cut into ½-inch cubes, small
- 1 cup chickpeas drained and rinsed, canned
- kosher salt and ground black pepper
- 1 teaspoon ground coriander
- ½ teaspoon cumin ground
- ½ teaspoon paprika sweet
- ½ teaspoon Turmeric ground
- 2 garlic minced, large cloves
- 1 red bell pepper cored, seeded and chopped, large
- 1 tablespoon Za’atar plus more as desired
- 1 teaspoon white vinegar distilled
- 4 egg large
Instructions
- In a 12-inch cast-iron skillet, heat the olive oil over medium-high heat until shimmering but not smoking. Add the red onion, sweet potatoes, and chickpeas. Season with a big pinch of salt and black pepper (about ½ teaspoon each). Add the coriander, cumin, paprika, and turmeric. Stir to combine. Cook, stirring frequently, until the onion is nicely caramelized and the sweet potatoes have softened quite a bit, 10 to 15 minutes.
- Reduce the heat to medium. Add the garlic and bell pepper. Continue to cook, stirring frequently, until the pepper has softened and the potatoes are now cooked through, another 5 to 10 minutes. Sprinkle with the za’atar.
- Meanwhile, bring a medium pot of water to a steady simmer over medium-low heat and add the vinegar. Break each egg into a small bowl or ramekin. Stir the simmering water gently and carefully slide each egg in; the egg whites should wrap around the yolk. Cook for 3 minutes exactly, then remove the eggs from the simmering water using a slotted spoon and put them on a paper towel to drain briefly. Season with a pinch of salt, pepper and a little more za’atar.
- Divide the sweet potato hash among 4 bowls and top each with a poached egg. Serve immediately.
Notes
- Ensure sweet potatoes are cut into uniform ½-inch cubes for even cooking.
- Carefully slide eggs into simmering water to maintain their shape when poaching.
- Za’atar adds a distinctive flavor, and additional seasoning can be sprinkled to taste before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 34.8g | 12% |
| Protein | 10.3g | 21% |
| Fat | 15.9g | 24% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2.4g | 14% |
| Monounsaturated Fat | 9.6g | 48% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 163.7mg | 55% |
| Sodium | 242.8mg | 10% |
| Potassium | 640.6mg | 14% |
| Fiber | 7.1g | 28% |
| Sugar | 7.4g | 15% |
| Vitamin A | 17371.5IU | 347% |
| Vitamin C | 44mg | 49% |
| Calcium | 110mg | 11% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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