Serve with warm pita bread and a cucumber salad with mint and yogurt.
Heat oil in a large nonstick skillet over medium-high heat.
Add the potato mixture and press into a layer.
Cook, without stirring, until crispy and golden brown on the bottom, 3 to 5 minutes.
Reduce heat to medium-low.
Fold in chickpeas and zucchini, breaking up chunks of potato, until just combined.
Press back into an even layer.
Carve out 4 “wells” in the mixture.
Break eggs, one at a time, into a cup and slip one into each indentation.
Cover and continue cooking until the eggs are set, 4 to 5 minutes for soft-set yolks.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
