Description
Zucchini con Patate with Chickpeas and Poached Egg is a delightful dish that combines the flavors of zucchini, potatoes, and chickpeas, topped with a perfectly poached egg.
Ingredients
Scale
- 2 medium zucchinis, sliced
- 2 medium potatoes, diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 eggs
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced potatoes and cook until they start to soften, about 5-7 minutes.
- Add the sliced zucchinis and minced garlic, cooking until the zucchinis are tender.
- Stir in the chickpeas and season with salt and pepper, cooking for an additional 3-4 minutes.
- Meanwhile, poach the eggs in a separate pot of simmering water.
- Once the vegetables are cooked, divide them into bowls and top each with a poached egg.
- Garnish with fresh parsley and serve immediately.
Notes
- For a vegan option, omit the poached egg or replace it with a vegan egg substitute.
- Feel free to add other vegetables like spinach or bell peppers for extra flavor.
- This dish can be served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking and Poaching
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 186mg
Keywords: Zucchini, Chickpeas, Poached Egg, Mediterranean, Vegetarian