Chickpea and Sweet Potato Breakfast Tagine

Start your day the Moroccan way with this warming, lightly spiced tagine built for breakfast. Sweet potatoes and chickpeas simmer gently in a cinnamon-kissed tomato broth with garlic, onion, and a touch of cumin and paprika, creating a hearty, plant-forward base that's as nourishing as it is comforting. A softly poached egg nestled on top adds silky richness and a boost of protein, while fresh cilantro and a drizzle of good extra virgin olive oil finish it with brightness. This dish leans fully into Mediterranean diet principles: it's built on legumes and vegetables, uses olive oil as its primary fat, and keeps added sugar and processed ingredients out of the picture entirely. The warm spices — cinnamon, cumin, and paprika — are a nod to the diet's North African and Levantine influences, proving that a heart-healthy breakfast doesn't have to mean toast and eggs in the usual sense. Serve it straight from the pan with crusty whole grain bread or warm pita for scooping, and a sprinkle of toasted almonds or pumpkin seeds if you want extra crunch. It's a slow, cozy way to start the morning, perfect for a lazy weekend or whenever you want breakfast to feel like a real meal.

Ingredients

• 3 tbspextra virgin olive oil
• 1 mediumyellow onion, diced
• 3 clovegarlic cloves, minced
• 2 mediumsweet potato, peeled and cubed
• 2 cupschickpeas, cooked or canned, drained and rinsed
• 1 can (14 oz)diced tomatoes
• 1.5 cupsvegetable broth
• 0.75 tspground cinnamon
• 1 tspground cumin
• 0.5 tspsmoked paprika
• 0.75 tspsalt, to taste
• 0.25 tspblack pepper, freshly ground
• 4 largeeggs
• 1 tbspwhite vinegar, for poaching water
• 0.25 cupfresh cilantro, chopped, for garnish
• 4 slicesWhole grain bread or pita, optional, for serving

Method

1. Peel and dice the onion, mince the garlic, and peel and cube the sweet potatoes into bite-sized pieces.
2. Heat the olive oil in a tagine or deep skillet over medium heat. Add the onion and sauté until softened and translucent, about 4 minutes.
3. Add the garlic, cinnamon, cumin, and smoked paprika, and cook, stirring, until fragrant, about 1 minute.
4. Stir in the sweet potato cubes, chickpeas, diced tomatoes, and vegetable broth. Season with salt and pepper.
5. Bring to a gentle simmer, then cover and cook until the sweet potatoes are fork-tender, about 20 minutes, stirring occasionally. 20:00
6. Meanwhile, bring a small saucepan of water to a gentle simmer and add the white vinegar. Crack each egg into a small cup, then slide gently into the water. Poach for 3 minutes until whites are set but yolks remain runny. 3:00
7. Remove the poached eggs with a slotted spoon and drain briefly on a paper towel.
8. Taste the tagine and adjust seasoning as needed. Ladle into bowls, top each with a poached egg, and garnish with chopped cilantro. Serve warm with whole grain bread or pita, if desired.