avec mayo épicée
Ingrédients : Pois chiches (pois chiches, eau, sel, acide ascorbique, EDTA disodique) • Œuf de catégorie A • Panais • Patates douces • Poivron • Crème sure (lait) (substances laitières, substances laitières modifiées, amidon de maïs modifié, phosphate de sodium, citrate de sodium, carraghénane, gomme de caroube, gomme guar, enzyme microbienne, culture bactérienne, alginate de propylène glycol, gomme de xanthane) • Mayo épicée (œuf, moutarde) (huile végétale, piments forts, jaune d'oeuf congelé, sucres (sucre, glucose), eau, vinaigre, sel, ail, jus de citron concentré, moutarde, gomme de xanthane, acide acétique, acide citrique, caramel, benzoate de sodium, sorbate de potassium, EDTA de calcium disodique) • Pâte tex-mex (moutarde) (pâte de tomates, mélange de tomates (tomates, jus de tomates, acide citrique, chlorure de calcium), sel, eau, huile végétale, sucres (sucre, maltodextrine), piments chipotle, oignons, piments rouges, vinaigre, paprika fumé, oléorésine de paprika, fécule de maïs modifiée, poudre d'ail, moutarde, poudre de cacao, vinaigre de riz, poudre d'oignon, assaisonnement, épices, fines herbes, arôme naturel, gomme xanthane, acide acétique) • Persil • Oignon vert.
Allergens
Tags
Œuf
4 unit(s)
Pois chiches
1 unit(s)
Spicy Mayo
2 tbsp
Panais
1 unit(s)
Patates douces
1 unit(s)
Persil
7 g
Pâte tex-mex
1 tbsp
Poivron
1 unit(s)
Oignons verts
2 unit(s)
Crème sure
43 mL
Huile
3.5 tbsp
Sel
0.125 tsp
Poivre
0.125 tsp
Beurre
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
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