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  • 2 medium potatoes, unpeeled, cut into 1cm cubes
  • 1 medium sweet potato, cut into 1cm cubes
  • 1 tablespoon olive or canola oil
  • 1 medium red onion, peeled and diced
  • 1 clove garlic, crushed
  • 1 medium zucchini, diced
  • 1 red capsicum, seeded and diced
  • 400g can no-added-salt chickpeas, drained
  • 420g can reduced-salt corn kernels, drained
  • 1 teaspoon smoked paprika
  • freshly ground or cracked black pepper, to taste
  • ½ cup flat-leaf parsley, stalks removed, leaves roughly chopped
  • 4 poached or boiled eggs, to serve
  1. Place the potato and sweet potato into a saucepan. Cover with water and boil for 5-7 minutes or until tender. Drain and set aside.
  2. Add oil to a large non-stick pan and heat on high. Add onion and garlic. Cook onion about 2 minutes or until softened.
  3. Add zucchini, capsicum, chickpeas and corn. Season with ground pepper. Cook for 8 minutes until starting to brown, stirring often. Remove vegetable mix from pan and wipe out the pan.
  4. Lightly add oil to pan. Add potato and sweet potato to the pan. Cook for 5 minutes on medium heat without stirring. Flip and cook on the other slide for a further 5 minutes, till browned.
  5. Add vegetable mix to the pan. Add smoked paprika and mix well, cooking for 2 minutes. Season with ground pepper and parsley and toss well.
  6. Remove and serve immediately topped with an egg.


  • Replace sweet potato with carrot.
  • Frozen carrot and corn can be used instead of fresh.

Storage Suggestions

  • Serve immediately.

Equipment List

  • Saucepan
  • large non-stick pan
  • stirring spoon
  • egg lifter
  • serving plate


Recipe from LiveLighter® campaign © State of Western Australia 2013 reproduced with permission.

Nutrition Information

608g Quantity per serving Quantity per 100g
Energy 2027kJ 334kJ
Protein 21.6g 3.6g
Fat, total 12.0g 2.0g
— Saturated 1.7g 0.3g
Carbohydrate 63.3g 10.4g
— Sugars 16.3g 2.7g
Fibre 15.1g 2.5g
Sodium 367mg 60mg