Créé avec l’IA
Cypriot Sweet Potato Chickpea Hash with Poached Eggs and Lemon Tahini
40 min 525 kcal par portion Moyen
Ingrédients
4 Portions
- sweet potatoes, diced600 g
- cooked chickpeas, drained240 g
- olive oil2 tablespoons
- red onion, sliced1 medium onion
- zucchini, diced1 medium zucchini
- cherry tomatoes, halved200 g
- large eggs, poached8 large eggs
- tahini40 g
- lemon juice2 tablespoons
- fresh parsley, chopped10 g
- ground cumin1 teaspoon
- smoked paprika0,5 teaspoon
- black pepper0,5 teaspoon
- salt0,5 teaspoon
Instructions
- 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
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
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
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
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
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
Assemble the dish: Divide the sweet potato and chickpea hash among serving plates or bowls. Top each portion with poached eggs.
