breakfast

Spiced Sweet Potato & Chickpea Hash with Poached Eggs and Coconut-Lime Crema

Name: Spiced Sweet Potato & Chickpea Hash with Poached Eggs and Coconut-Lime Crema
Ingredients: 1.5 cups (225 g) Sweet potato, peeled and cut into 1/2-inch cubes; 1 cup (165 g) Canned chickpeas, rinsed and drained; 1/2 cup (70 g) Yellow onion, finely chopped; 2 cloves (6 g) Garlic, minced; 1 tsp Ground cumin; 1 tsp Ground coriander; 1/4 tsp Cayenne pepper; 2 tbsp (30 ml) Olive oil; 4 large Large eggs; 1/4 cup (60 ml) Full-fat coconut milk; 1 tbsp Lime juice, fresh; 1/4 cup Fresh cilantro, chopped, for garnish; to taste Flaky sea salt

Nutrition

1378

kcal

Calories

45.2

Protein

146.5

Carbs

66.9

Fat

AI Insight

Insight not available for this recipe.

Ingredients(13)

Sweet potato, peeled and cut into 1/2-inch cubes1.5 cups (225 g)

Canned chickpeas, rinsed and drained1 cup (165 g)

Yellow onion, finely chopped1/2 cup (70 g)

Garlic, minced2 cloves (6 g)

Ground cumin1 tsp

Ground coriander1 tsp

Cayenne pepper1/4 tsp

Olive oil2 tbsp (30 ml)

Large eggs4 large

Full-fat coconut milk1/4 cup (60 ml)

Lime juice, fresh1 tbsp

Fresh cilantro, chopped, for garnish1/4 cup

Flaky sea saltto taste

Instructions

Preheat oven to 400°F (200°C).

In a large oven-safe skillet (cast iron works beautifully here), heat 1 tbsp of olive oil over medium-high heat. Add the cubed sweet potato and cook, stirring occasionally, until starting to soften and brown, about 8-10 minutes.

Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic, cumin, coriander, and cayenne pepper, and cook until fragrant, about 1 minute more. Be careful not to burn the garlic.

Stir in the rinsed chickpeas and the remaining 1 tbsp of olive oil. Season generously with salt.

Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the sweet potatoes are tender and slightly caramelized, and the chickpeas are lightly crisped. Give the mixture a stir halfway through.

While the hash is roasting, prepare the coconut-lime crema: In a small bowl, whisk together the coconut milk and lime juice until smooth. Season with a pinch of salt.

Once the hash is done, remove the skillet from the oven. Make four wells in the sweet potato and chickpea mixture. Carefully crack an egg into each well. Season the eggs with a little salt.

Return the skillet to the oven and bake for 5-8 minutes, or until the egg whites are set but the yolks are still runny. Keep an eye on them – you want that perfect jammy center.

To serve, spoon the hash and eggs into shallow bowls. Drizzle generously with the coconut-lime crema and sprinkle with fresh cilantro. Finish with a final pinch of flaky sea salt. Serve immediately.