Bangladeshi Spiced Chickpea and Potato Hash with Fried Egg

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and lightly golden.

Add the minced garlic and ginger paste to the skillet. Cook for 1 minute, stirring constantly, until fragrant.

Stir in the turmeric powder, cumin powder, and red chili powder. Cook for 30 seconds, stirring constantly, until aromatic.

Add the diced potatoes to the skillet and stir to coat them evenly with the spices. Pour in 1/2 cup of water and add 1/2 teaspoon of salt. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until the potatoes are tender.

Stir in the rinsed and drained chickpeas. Increase the heat to medium-high and cook uncovered for 5-7 minutes, stirring occasionally, until any remaining liquid has evaporated and the hash begins to brown slightly.

While the hash finishes cooking, heat the remaining 1 tablespoon of vegetable oil in a separate small non-stick pan over medium heat. Crack the 2 eggs into the pan and fry for 2-3 minutes, or until the whites are set and the yolks are still runny.

Divide the spiced chickpea and potato hash between two plates. Top each serving with a fried egg and garnish generously with fresh chopped cilantro.