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Mediterranean Potato Hash with Asparagus, Chickpeas and Poached Eggs
Ingredients
  • Private Reserve extra virgin olive oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, chopped
  • 2 russet potatoes, diced
  • Salt and pepper
  • 1 cup canned chickpeas, drained and rinsed
  • 1 lb baby asparagus, hard ends removed, chopped into ¼ inch pieces
  • 1 ½ tsp ground allspice
  • 1 tsp Za’atar
  • 1 tsp dried oregano
  • 1 tsp sweet paprika or smoked paprika
  • 1 tsp coriander
  • Pinch sugar
  • 4 eggs (to be poached)
  • Water
  • 1 tsp White Vinegar
  • 1 small red onion, finely chopped
  • 2 Roma tomatoes, chopped
  • ½ cup crumbled feta
  • 1 cup chopped fresh parsley, stems removed
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