Chickpea, Sweet Potato & Egg Hash
From Rachael Ray Every Day
October 2019
1 sweet potato( about 12 oz.), peeled and cut into 1/2- inch pieces
2 tbsp. olive oil
1 can (15 oz.) low-sodium chickpeas, drained and rinsed
1 onion, chopped ( about 1 cup)
1 red bell pepper, cut into 1/2-inch pieces( about 1 cup)
1 green bell pepper, cut into 1/2-inch pieces ( about 1 cup)
1/2 tsp. smoked paprika
1/2 tsp. dried thyme
6 cups baby kale (about 3 1/2 oz.) I used baby spinach instead
4 large eggs
1. Preheat the oven to 400°. Spread the sweet potato in a single layer on a plate and sprinkle with 1 tbsp. water. Microwave on high until the sweet potato is tender when pierced with a fork, about 3 minutes.
2. In a large skillet, heat the oil over medium-high. Add the sweet potato in a single layer and cook, without stirring, until browned on the bottom, 3 to 4 minutes. Stir in the chickpeas, onion, bell peppers, paprika, and dried thyme: season with salt and pepper. Cook, stirring occasionally, until the vegetables soften slightly, 7 to 8 minutes. Working in 3 batches, add the kale and cook until wilted, about 2 minutes.
3. Using the back of a large spoon, make 4 shallow wells in the vegetables. Crack 1 egg into each well. Bake until the whites are just set and the yolks are still runny. 5 to 7 minutes.
And that's that.
From Rachael Ray Every Day
October 2019
1 sweet potato( about 12 oz.), peeled and cut into 1/2- inch pieces
2 tbsp. olive oil
1 can (15 oz.) low-sodium chickpeas, drained and rinsed
1 onion, chopped ( about 1 cup)
1 red bell pepper, cut into 1/2-inch pieces( about 1 cup)
1 green bell pepper, cut into 1/2-inch pieces ( about 1 cup)
1/2 tsp. smoked paprika
1/2 tsp. dried thyme
6 cups baby kale (about 3 1/2 oz.) I used baby spinach instead
4 large eggs
1. Preheat the oven to 400°. Spread the sweet potato in a single layer on a plate and sprinkle with 1 tbsp. water. Microwave on high until the sweet potato is tender when pierced with a fork, about 3 minutes.
2. In a large skillet, heat the oil over medium-high. Add the sweet potato in a single layer and cook, without stirring, until browned on the bottom, 3 to 4 minutes. Stir in the chickpeas, onion, bell peppers, paprika, and dried thyme: season with salt and pepper. Cook, stirring occasionally, until the vegetables soften slightly, 7 to 8 minutes. Working in 3 batches, add the kale and cook until wilted, about 2 minutes.
3. Using the back of a large spoon, make 4 shallow wells in the vegetables. Crack 1 egg into each well. Bake until the whites are just set and the yolks are still runny. 5 to 7 minutes.
And that's that.