My son Ted, who is 11, used to love eating eggs for breakfast. It was his favourite way to start the day. Ted would always eat scrambled or boiled eggs and toast soldiers. Nowadays he has turned into ‘toast boy’. All he wants is toast for breakfast. Which means I can now make more egg recipes for dinner. Eggs are easy to cook and you can pair them with so many dishes including hash. That’s what I did and it was delicious. Thanks Ted!!!
Do you like eggs for breakfast, lunch or dinner? Let me know in the comments below and please don’t forget to like and follow me.
Serves 4
Equipment
- Bowl with lid (if possible)
- Large saucepan
- Colander
- Sharp knife
- Chopping board
- Baking tray
- Teaspoon
- Large frying pan or skillet
- Table knife
- Fish slice
Ingredients
- Eggs x 4
- Dried chickpeas x 200g
- Cherry tomatoes x 200g
- Red pepper x 1
- Sweet potato x 800g
- Dried mixed herbs x 1 tsp
- Olive oil
- Salt and pepper to taste
Method
- Measure the amount of chickpeas you will need for your recipe.
- Put them into the large bowl, if you haven’t already then cover in enough water and then a couple of inches above.
- Soak the beans in the fridge overnight.
- You may want to use a bowl with a lid.
- The next day remove the beans from the fridge and pour any excess water through the colander.
- Rinse under the tap.
- Put the beans into the large saucepan.
- Again pour enough water to cover the beans plus a two inches above.
- Add in the baking powder and salt to your taste.
- Turn the hob onto high and bring to the boil.
- When the pan starts to boil turn the heat down to low.
- Leave to simmer until most of the water has disappeared.
- Then drain through the colander and rinse under the tap.
- Set the chickpeas to one side.
- Preheat the oven to 200°C or gas mark.
- Slice the cherry tomatoes in half and set to one side.
- Cut the top from the pepper and remove the core and the stalk.
- Slice the flesh of the pepper and set to one side.
- Peel the sweet potato and dice it into 2 centimetre pieces.
- Place all the ingredients into a large baking tray.
- Drizzle over oil and sprinkle over the dried mixed herbs and salt and pepper to taste.
- Toss the ingredients in the oil and place in the oven for 25 – 30 minutes or until the sweet potato is golden brown and the tomatoes and pepper have softened.
- While the vegetables are crack the eggs into a bowl.
- Put the a large frying pan on a high heat on the hob.
- Pour the enough oil into the base of the pan and leave it to heat up.
- Once the pan starts smoking it will be hot enough.
- Pour in the eggs.
- They will start to cook on the bottom very quickly.
- Start to cut slits in the egg whites.
- You will notice the top of the whites cooking as well.
- Soon you will come to a point where you won’t be able to cut slits.
- Now leave the eggs to cook until the whites start to surround the yolks.
- The bottom of the eggs will hopefully be a lovely golden brown colour.
Chickpea and Sweet Potato Hash was so tasty. It was easy to prepare and cook. You could freeze all of these ingredients but personally I prefer to eat this one fresh. Although it did make an amazing leftover lunch. However you decide to eat this dish, as always, please enjoy. Thank you. xxx
Googies Kitchen Life 