Brunch Bowls with Chickpea Turnip Hash, Asparagus, Eggs, and Homemade Ketchup

Name: Brunch Bowls with Chickpea Turnip Hash, Asparagus, Eggs, and Homemade Ketchup
Yield: Serves 4–5, with plenty of leftover Homemade Ketchup
Ingredients: ¼ cup distilled white vinegar; 1 (28-ounce) can whole tomatoes; 2 turnips, peeled and diced into small cubes (same size as chickpeas); 1 tablespoon honey; 1 onion, chopped; 1 onion, diced; ¼ teaspoon ground cloves (do not skip this—it’s the “secret ingredient” in commercial ketchup); ground black pepper, to taste; 1 (5.5-ounce) can tomato paste; ⅛ teaspoon cayenne pepper; 2 teaspoons dried dill; 1 teaspoon sea salt; 2 tablespoons extra-virgin olive oil; 2 cups cooked chickpeas; 1 tablespoon lemon juice; 2 teaspoons sea salt; 4–8 eggs (depending on hunger level/number of diners), cooked any way you like (fried, scrambled, etc.); 1 pound asparagus, tough ends trimmed, cut into 1-inch pieces (leave some water clinging)

Preparation info

Serves
4–5
, with plenty of leftover Homemade Ketchup

Difficulty
Medium

Appears in

Whole Bowls

By Allison Day

Published 2021

About

Dilled, peppery turnips and chickpea marbles replace the common potato, acting as groundwork for this midmorning repast. Asparagus is the greenery, and eggs bring their emblematic, canary-colored clout. The ketchup recipe makes a lot, but can be stored in jars and frozen, employed anywhere you’d normally add it beyond this bowl (veggie burgers, macaroni and cheese, etc.).

Ingredients

Vegetarian
Breakfast
Gluten-free

Ingredients

Method