I can’t pretend I’m not one of those people who is psycho obsessed with breakfast foods. If my last meal isn’t something that can be found in Food 52’s breakfast tab, someone is going to have to send me back down for a proper final course.
This technically was Sunday’s post-church, post-face-stuffing-with-Nashville’s-favorite doughnuts (bonus points if you’re about that life) brunchinner, but brunchinner is at least 1/3 breakfast, so it counts. Just throw an egg on it, right?
My theory is that the Paleo lifestyle blew up the way it did largely because BACON is paleo. Pretty much the equivalent to a diet where you lose weight eating cake. So, when I decided to transform my eating habits and draw a hard-line on what I wouldn’t be allowing in to my body, pork was top 10.
Sausage – not hard
Pork chops – blah
Ham – yawn
Bacon – Oh dear Lord, let there be another way.
My bacon obsessions has gone way beyond healthy levels previously, (ask me about the time I cooked a whole pound for my 5’3 self) so I knew this would be a greater challenge than giving up dairy.
Confession: I still crave bacon. The fatty, smoky, saltiness is something that isn’t rivaled by many foods out there, so I had to try to find some kind of flavor replacement.
This came about almost by accident. My intention was to bring a hint of smoky hint to our brunchinner, but by marinating the chickpeas in the sauce, you get all of the flavor soaking in to the chickpeas, and it really amps up the dish.
Sweet potatoes sautéed in coconut oil, smoky chickpeas, and some soft yolked eggs on top? All kinds of sign me up.
Smoky Chickpea Sweet Potato Hash
- 3-4 medium-sized sweet potatoes, peeled and diced
- 1 can organic chickpeas, rinse and drained
- 3 tbsp coconut oil
- pasture raised eggs
- chopped parsley for garnish (optional)
- 1 tbsp liquid smoke
- 1 tbsp organic tamari
- 1 tbsp avocado oil
- 1 tbsp pure maple syrup
- 1/2 tbsp arrowroot/tapioca starch
- 1 tsp worcestershire
- 1/8 tsp garlic powder
- 1/8 tsp smoked paprika
- Combine liquid smoke, tamari, avocado oil, maple syrup, starch, worcestershire, and spices in a shallow bowl and stir in chickpeas. Season with pink salt and plenty of fresh ground pepper.
- While your chickpeas are marinating, melt the coconut oil over med-low heat in a large skillet and add in your prepared sweet poatoes.
- Cook while stirring often. It’ll take about 30 minutes,
- Once the sweet poatoes are cooked through, add in the chickpeas and marinade, stirring constantly so the sauce coats everything evenly.
- Cook it all together for a few minutes, then turn the heat up slightly and make small divots in the dish for your eggs.
- Pour a little avocado oil in each space, drop the eggs in, and quickly cover with a lid.
- For soft yolks, give it about 4-5 minutes on medium heat.
- Remove from heat. Season with salt and pepper, and garnish with parsley.
- Serve immediately and enjoy!
Confession– I half decided to blog this so as to avoid frantically searching for a stained, torn, piece of paper that held the scribblings of this recipe. Two clicks, a scroll, and I’m here! The internet is good for something other than binge streaming The Crown and maxing out Amazon Prime.
Both sweet husband and darling girls devoured this within minutes of it being dished out and asked for seconds. With the high levels of protein from the chickpeas and healthy fats from the eggs and oils, it’s the delicious, healthy blend of sweet and savory, kind of start you need to kick off your day!