This chickpea and egg breakfast hash is packed with fertility-supportive nutrients. Chickpeas provide plant-based protein, fibre and folate, while spinach adds iron, folate and antioxidants. Eggs offer high-quality protein, choline and vitamin B12, all important nutrients for reproductive health. Extra virgin olive oil provides healthy monounsaturated fats, and potatoes supply energy and potassium. Together, these ingredients make a satisfying, nutrient-dense meal to support overall health and your fertility journey.
Ingredients
2 tbsps Extra Virgin Olive Oil (divided)
3 Russet Potato (medium, cut into small cubes)
1/4 cup Red Onion (chopped)
1 cup Chickpeas (cooked, rinsed well)
1 tsp Paprika
3/4 tsp Garlic Powder
1/2 tsp Sea Salt
2 cups Baby Spinach (chopped)
2 Egg
Directions
Heat 3/4 of the oil in a pan over medium heat. Add the potatoes and cook for 10 to 12 minutes, stirring occasionally, until the potatoes start to brown and soften. Add the onion and continue to cook for five to six minutes more.
Add the chickpeas, paprika, garlic powder, and salt and continue to cook until the potatoes are tender and chickpeas are warmed through, about three to five minutes. Add the spinach and stir until wilted. Season with additional salt if needed.
Heat the remaining oil in a second pan over medium heat. Cook the eggs to your liking. Season with additional salt to taste.
Divide the potato hash and eggs between plates. Enjoy!