Chickpea, Mushroom, and Spinach Breakfast Hash

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Sesame seeds

  Seeds, whole, dried

  ½ tsp or 2g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Spinach

  Raw

  2 cup or 60g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Egg

  Whole, fresh eggs

  4 medium or 176g

Directions

1. Heat half of the olive oil in a heavy skillet over medium heat. Add the sliced mushrooms, stir once, then cover the skillet to soften them for about 2 minutes.
2. Uncover the skillet, add the chickpeas, sesame seeds, oregano, thyme, salt, and pepper. Increase the heat to medium-high and cook, stirring occasionally, until the vegetables are golden brown and begin to crisp, approximately 5 minutes.
3. Reduce the heat to medium, place the spinach leaves on top of the vegetables in the skillet, and cover until the spinach begins to wilt, 1-2 minutes. Stir the hash until the spinach is soft and completely wilted. Remove from heat.
4. Divide the hash mixture between plates and heat the remaining oil in the same skillet. Crack the eggs into the pan and cook to your preference, such as over easy, by cooking until the whites are set and the yolks are still runny.
5. Serve the eggs over the hash.