Print

Saffron Chickpea Chard Hash with Sunny Egg

5 from 1 reviews

A vegetarian chickpea and chard hash seasoned with a pinch of saffron and topped with a runny, sunny egg. The perfect savory breakfast dish – and so easy!

Scale

Ingredients

Instructions

  1. Heat olive oil in a large cast iron skillet or pan over medium heat
  2. Add chickpeas and red onion, cooking 2-3 minutes or until onion begin to soften
  3. Add minced garlic, saffron, lemon juice, and salt and pepper and then chard.
  4. When chard is starts to wilt, push hash to one side of pan and melt butter and turn heat to medium-low.
  5. Crack 2 eggs on top of melted butter and slowly cook until sunny side up, or until whites are cooked throughout but yolk is still runny.
  6. Plate egg on top of chickpea hash, top with parsley and enjoy!

Keywords: chickpea chard hash, breakfast recipes, vegetarian hash recipe