100 g of new potatoes, cut in half
1½ tablespoons coconut oil
1 leek, sliced and sliced
salt and pepper
1 clove garlic
½ teaspoon fennel seeds
½ teaspoon chili powder
200 g chickpeas, drained and rinsed
a handful of dill, chopped
tablespoons of yogurt, to serve
Place the new potatoes in a microwave-safe container with 1 tablespoon of water. Cover with clear film and then zap up for 5 minutes until smooth.
While the potatoes are cooking, melt 1 tablespoon of coconut oil in a pan over medium heat. Toss the leek together with a pinch of salt and pepper. Cook for 5 minutes until they soften.
Crush the garlic clove on the leek and add the fennel seeds and chili powder. Cook for a minute until it begins to smell fragrant, then add the chickpeas and the cooked new potatoes. Stir everything well, lightly crushing the potatoes with the back of the spoon.
Make two spaces in the chickpea and potato mixture and add the remaining coconut oil. Let it melt, then break each of the eggs in a hole and fry until the whites are ready and the yolks are liquid.
Spread on the dill, then serve the hashish directly from the pan with a few tablespoons of yogurt.