3 tablespoons duck fat, divided
1 shallot, minced
1/2 red bell pepper, diced
1 zucchini, diced
5-6 fingerling potatoes, diced
2 teaspoon McCormick Gourmet garlic powder
1 1/2 teaspoon McCormick Gourmet ground paprika
3 tablespoon McCormick Gourmet ground cumin, divided
1 tablespoon salt
1 (15-ounce) can of chickpeas, rinsed and drained
3 large eggs
Freshly ground pepper
1. In a skillet, over medium-high heat, melt one tablespoon of duck fat. Add the minced shallot, red bell pepper and zucchini; cook for 3-4 minutes, until softened. Remove from skillet and set aside in a small bowl.
2. Melt remaining two tablespoons of duck fat in the skillet. When hot, add the potatoes; sprinkle the potatoes with garlic powder, paprika, ground cumin and salt. Toss and spread potatoes out evenly in one layer. Turn heat down to medium and cook for 15-20 minutes, until thoroughly cooked, tossing the potatoes every few minutes. Be sure to give the largest cube of potato a taste to make sure they're thoroughly cooked.
3. Add the vegetable mixture back to the skillet, as well as the chickpeas and mix. Make three cavities in the potato hash and crack the three eggs in each of them. Cover the skillet to cook the eggs until they set, about 1-2 minutes. Top with freshly ground pepper.