We love traditional potato hash just as much as anybody else, but while the toasted potato goodness is absolutely delicious, it doesn’t quite have the staying power we wish it had. Usually by sometime around 11am, we’re hungry again and looking for an early lunch. So in order to give this breakfast skillet a little more oomph, our friends at Fresh Off The Grid decided to toast up some chickpeas instead. When properly drained and rinses, these beans brown up nicely – while also providing some extra protein to the dish. We also included some seasonal vegetables into the mix to give the skillet a lighter, summery flavor profile. We finished the dish with our standard sunny-side up eggs. The trick here is to make a well in the hash, add a little extra olive oil, drop in the eggs and then cover. The pan cooks the eggs from the bottom and the trapped steam cooks the eggs from the top. This technique allows you to get firm whites and perfectly runny yolks. So if you’re looking for a little variety for your morning breakfast skillet or want to add a little more protein to your hash, give this chickpea version a try.
- 1 tablespoon oil
- 1 summer squash or zucchini, sliced into 1/2-inch half moons
- 1 small red onion, sliced into 1/4-inch half moons
- 3 mini sweet peppers, cut into 1/4-inch slices, or 1 bell pepper
- 1 (15oz) can chickpeas, drained
- 1/2 teaspoon cumin
- 1/4 teaspoon coriander
- 1/8 teaspoon cinnamon
- 1/2 teaspoon salt, plus more to taste
- 2 eggs
- Heat the oil in a skillet over your campfire or camp stove on medium-high heat until hot and shimmering. Add the onions, peppers, and zucchini and saute until beginning to soften, about 5 minutes. Add the drained chickpeas and spices and cook until the veggies and chickpeas are cooked through and browned in spots, about 10 minutes.
- Move the veggies & chickpeas to the sides of the skillet to create a well in the middle of the pan. Add a little oil if the bottom of the pan is looking dry. Crack two eggs into the well and cook to your liking.
- Pull the skillet off the heat and serve.