Moroccan Breakfast - Potatoes with Chickpeas and Eggs

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and canned beans are more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits while canola oil is budget-friendly.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen potatoes

Sweet potatoes provide more nutrients, while frozen options reduce prep time.

eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu is plant-based and lower in cholesterol, while substitutes can be more affordable.

Chop 1 potato and partially boil it, then rinse with cold water.

Chop dandelion greens, 1/2 onion, and 1 scallion.

In a pan, combine the potato, dandelion greens, onion, scallion, salt, black pepper, ground cumin, and smoked paprika.

Add extra virgin olive oil and heat until cooked through.

After about 10 minutes, add 1/2 can of rinsed chickpeas and stir together.

Cook for another 10 minutes.

In a separate pan, cook 2 eggs over easy.

Serve the potato and chickpea mixture topped with the eggs and sprinkle with black pepper and smoked paprika.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens