This recipe combines spicy potatoes with chickpeas and greens, all topped with an egg.
- 1 large russet potato
- 1 cup red Swiss chard chopped
- 1/2 onion diced
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp fresh turmeric grated
- 1/2 tsp salt
- 1/4 tsp smoked paprika
- 3 tbsp olive oil extra virgin
- 8 oz chickpeas (half a can)
- 2 eggs
Peel and cut potatoes into small cubes. Boil in salted water until they soften. Drain and rinse with cold water.
In a large mixing bowl, combine potatoes, greens, onion, and spices and toss to combine.
Heat olive oil in a large skillet. Add potato mixture and let cook until the potatoes start to turn brown.
Add chickpeas. Stir everything together. Cook for another 10 minutes.
In a small skillet, cook eggs over easy.
Serve potato/chickpea mixture with 1 egg on top.