Cypriot Sweet Potato Chickpea Hash with Poached Eggs and Lemon Tahini

Instructions

1. 1

   Prepare the lemon tahini sauce: In a small bowl, whisk together the tahini and lemon juice. Add 1-2 tablespoons of warm water if needed to loosen the sauce until it is pourable. Set aside.

2. 2

   Cook the sweet potatoes: Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until they begin to soften and brown at the edges.

3. 3

   Add the aromatics and spices: Add the sliced red onion, ground cumin, smoked paprika, black pepper, and salt. Cook for 4-5 minutes, stirring often, until the onion softens and becomes fragrant.

4. 4

   Add the vegetables and chickpeas: Stir in the diced zucchini and cooked chickpeas. Cook for 6-8 minutes, until the zucchini is tender and the chickpeas are warmed through.

5. 5

   Add the tomatoes: Stir in the halved cherry tomatoes and cook for 2-3 minutes, just until they soften slightly but still hold their shape.

6. 6

   Poach the eggs: Bring a saucepan of water to a gentle simmer. Crack each egg into a small bowl, then carefully slide it into the water. Poach for 3-4 minutes, until the whites are set and the yolks are still soft. Remove with a slotted spoon and drain briefly.

7. 7

   Assemble the dish: Divide the sweet potato and chickpea hash among serving plates or bowls. Top each portion with poached eggs.

8. 8

   Finish and serve: Drizzle the lemon tahini sauce over the hash and eggs, sprinkle with chopped fresh parsley, and serve warm.