ADD to large bowl
4 cups frozen shredded hash brown potatoes
2 cups finely chopped baby spinach
½ cup finely chopped onion
1 tablespoon minced fresh ginger
1 tablespoon curry powder
½ teaspoon salt
HEAT oil, PRESS potato mix into pan and FRY for about 4 minutes undisturbed
¼ cup extra-virgin olive oil
FOLD into pan and PRESS again
1 15-ounce can chickpeas, rinsed
1 cup chopped zucchini
MAKE 4 wells and ADD eggs, COVER and COOK for about 5 minutes
4 large eggs
GARNISH with FETA and CHOPPED PARSLEY