1. Combine potatoes, spinach, onion, ginger, curry powder and salt in a large bowl.
2. Heat oil in a large nonstick skillet over medium-high heat. Add the potato mixture and press into a layer. Cook, without stirring, until crispy and golden brown on the bottom, 3 to 5 minutes.
3. Reduce heat to medium-low. Fold in chickpeas and zucchini, breaking up chunks of potato, until just combined. Press back into an even layer. Carve out 4 “wells” in the mixture. Break eggs, one at a time, into a cup and slip one into each indentation. Cover and continue cooking until the eggs are set, 4 to 5 minutes for soft-set yolks.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 382
- Calories from fat 180
- Total Fat 20gm 31%
- Sodium 562mg 23%
- Total Carbohydrates 37gm 12%
- Fiber 6gm 24%
- Protein 14gm
- Cholesterol 186mg 62%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.