Mediterranean Veggie Hash with Poached Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Mediterranean Veggie Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Mediterranean Veggie Hash with Poached Eggs

Enjoy a vibrant medley of Mediterranean vegetables tossed with hearty chickpeas, lightly sautéed in olive oil and garlic. Topped with perfectly poached eggs and finished with a creamy dollop of nonfat Greek yogurt, this dish offers a satisfying balance of flavors and textures perfect for any meal of the day.

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NUTRITION

550kcal
Protein
37.3g
Fat
14.9g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

0.75 cup Chickpeas

0.5 cup Plain Nonfat Greek Yogurt

1 medium Red Bell Pepper

1 small Zucchini

0.5 cup Cherry Tomatoes

0.25 cup Red Onion

1 cup Spinach

1 teaspoon Olive Oil

1 Garlic Clove

0.5 teaspoon Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse and drain the chickpeas. Dice the red bell pepper, zucchini, cherry tomatoes, and red onion. Mince the garlic.

  • 2

    Heat the olive oil in a skillet over medium heat. Add the minced garlic and red onion, sautéing until translucent.

  • 3

    Add the diced red bell pepper and zucchini to the skillet. Cook for 3-4 minutes until slightly softened.

  • 4

    Stir in the chickpeas, cherry tomatoes, spinach, and dried oregano. Season with a pinch of salt and pepper. Cook for an additional 2 minutes until the spinach wilts slightly.

  • 5

    Meanwhile, bring a pot of water to a gentle simmer. Crack the eggs into separate small bowls and gently slide them into the water. Poach the eggs for about 3-4 minutes until the whites are set but yolks remain runny.

  • 6

    Using a slotted spoon, transfer the poached eggs onto the veggie hash.

  • 7

    Serve the hash topped with a dollop of plain nonfat Greek yogurt. Adjust salt and pepper as needed and enjoy your Mediterranean Veggie Hash.

Mediterranean Veggie Hash with Poached Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Mediterranean Veggie Hash with Poached Eggs

YOUR SOLIN GENERATED RECIPE

Mediterranean Veggie Hash with Poached Eggs

Enjoy a vibrant medley of Mediterranean vegetables tossed with hearty chickpeas, lightly sautéed in olive oil and garlic. Topped with perfectly poached eggs and finished with a creamy dollop of nonfat Greek yogurt, this dish offers a satisfying balance of flavors and textures perfect for any meal of the day.

NUTRITION

550kcal
Protein
37.3g
Fat
14.9g
Carbs
72.2g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs

0.75 cup Chickpeas

0.5 cup Plain Nonfat Greek Yogurt

1 medium Red Bell Pepper

1 small Zucchini

0.5 cup Cherry Tomatoes

0.25 cup Red Onion

1 cup Spinach

1 teaspoon Olive Oil

1 Garlic Clove

0.5 teaspoon Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse and drain the chickpeas. Dice the red bell pepper, zucchini, cherry tomatoes, and red onion. Mince the garlic.

  • 2

    Heat the olive oil in a skillet over medium heat. Add the minced garlic and red onion, sautéing until translucent.

  • 3

    Add the diced red bell pepper and zucchini to the skillet. Cook for 3-4 minutes until slightly softened.

  • 4

    Stir in the chickpeas, cherry tomatoes, spinach, and dried oregano. Season with a pinch of salt and pepper. Cook for an additional 2 minutes until the spinach wilts slightly.

  • 5

    Meanwhile, bring a pot of water to a gentle simmer. Crack the eggs into separate small bowls and gently slide them into the water. Poach the eggs for about 3-4 minutes until the whites are set but yolks remain runny.

  • 6

    Using a slotted spoon, transfer the poached eggs onto the veggie hash.

  • 7

    Serve the hash topped with a dollop of plain nonfat Greek yogurt. Adjust salt and pepper as needed and enjoy your Mediterranean Veggie Hash.