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Moroccan-inspired breakfast

Moroccan-Inspired Breakfast

This recipe combines spicy potatoes with chickpeas and greens, all topped with an egg.
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine Mediterranean, Moroccan
Servings 2


  • 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.


Keyword breakfast, chickpeas, eggs, potatoes