with Chickpeas, Parsnips and Spicy Mayo
Ingredients: Chickpeas (chickpeas, water, salt, ascorbic acid, disodium EDTA) • Grade A egg • Parsnip • Sweet potato • Sweet bell pepper • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Spicy mayonnaise (egg, mustard) (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Parsley • Green onion.
Allergens
Tags
Egg
4 unit(s)
Chickpeas
1 unit(s)
Spicy Mayo
2 tbsp
Parsnip
1 unit(s)
Sweet Potato
1 unit(s)
Parsley
7 g
Tex-Mex Paste
1 tbsp
Sweet Bell Pepper
1 unit(s)
Green Onion
2 unit(s)
Sour Cream
43 mL
Oil
3.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Butter
2 tbsp
- Before starting, preheat the oven to 425°F.
- Wash and dry all produce.
- Cut sweet potatoes into 1/2-inch pieces.
- Peel, then cut parsnip into 1/2-inch rounds.
- To a parchment-lined baking sheet, add sweet potatoes, parsnips, half the Tex-Mex paste and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 14-16 min, stirring halfway through, until veggies are tender and golden.
- Drain and rinse chickpeas, then pat dry with paper towels.
- To an unlined baking sheet, add chickpeas, 2 tbsp (4 tbsp) oil and remaining Tex-Mex paste. Season with pepper, then toss to coat.
- Roast in the top of the oven for 22-25 min, stirring halfway through, until golden and crispy.
- Roughly chop parsley.
- Thinly slice green onions.
- Core, then cut pepper into 1/4-inch pieces.
- Heat a large non-stick pan over medium.
- When hot add 1/2 tbsp (1 tbsp) oil, then peppers.
- Cook for 3-4 min, stirring often, until tender.
- Transfer peppers to a large bowl.
- Reheat the pan over medium.
- When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted.
- Crack in 4 (8) eggs. Season with salt and pepper. Pan-fry for 2-3 min, covered, until egg whites are set.** (NOTE: Don't crowd the pan; cook eggs in batches, if necessary.) (NOTE: The yolk will still be runny! Also, if preferred, pan-fry eggs using 1 tbsp oil instead of butter.)
- In a small bowl, combine spicy mayo and sour cream.
- To the large bowl with peppers, add roasted veggies, chickpeas and parsley. Toss to combine.
- Divide hash between bowls, then top with fried eggs.
- Drizzle mayo-sour cream mixture over top.
- Sprinkle green onions over top.
970
kcal
Calories
64
g
Fat
18
g
Saturated Fat
75
g
Carbohydrate
16
g
Sugar
18
g
Dietary Fiber
29
g
Protein
440
mg
Cholesterol
1250
mg
Sodium
1
g
Trans Fat
1300
mg
Potassium
300
mg
Calcium
5
mg
Iron
with Citrus-Dressed Greens, Avocado and Toasted Almonds
