Join now!

Chickpea And Sweet Potato Hash With Eggs

Quick and filling breakfast to keep you fuelled all day.

Time
30 minutes
Serves
4
Calories
317

Ingredients

  • 1 Onion, chopped
  • 4 eggs
  • 1 tbsp Olive Oil
  • 80g Spinach Leaves, finely chopped
  • 100g Greek Yogurt
  • 50g Tomato Pesto
  • 400g Sweet Potato, grated
  • 1/2 400g tin Chick Peas (120g drained)

Method

  1. Mix onion, sweet potato and baby spinach leaves in a large bowl.
  2. Heat the oil in a non stick pan over medium-high heat.
  3. Place hash mix into the pan and press it down firmly into the pan and allow to cook for 3-4 minutes.
  4. Add chick peas and lightly mix through and press down again. Lower the heat to medium-low.
  5. make 4 wells in the mix and crack an egg into each one. Then cover until the egg white is just cooked and yolks are still runny then serve.
  6. mix the yoghurt and presto together and serve with the hash (mint to garnish is a nice touch).