Description
A flavorful dish combining spicy sweet potatoes, savory Merguez sausage, and perfectly poached eggs, topped with fresh cilantro.
Ingredients
Scale
- 2 medium yams or sweet potatoes (or 6 cups ½ inch diced)
- 3–5 tablespoons Harissa paste
- Salt and pepper to taste
- 6 eggs, poached or fried sunny side up
- 2–3 Merguez sausages (or sub chorizo, or soy chorizo)
- ½ onion, sliced (optional)
- Fresh cilantro leaves
- 4 oz dried chilies (an assortment mild, med, hot, smoked)
- 6–8 garlic cloves
- 1 tablespoon cumin seeds
- 2 teaspoons caraway seeds
- 1 tablespoon coriander seeds
- 3 tablespoons olive oil
- 1 ¾ teaspoons kosher salt
- 1 tablespoon fresh lemon juice
- 1 teaspoon smoked paprika (optional)
Instructions
- Preheat oven to 400F.
- Scrub and dice yams or sweet potatoes (leave the skin on) into small, uniform ½ inch cubes. In a large bowl, toss with Harissa paste (taste as you add; 5-6 tablespoons may be needed if mild).
- Ensure sweet potatoes are well-coated with Harissa. Add salt and pepper to taste. Add olive oil if needed for store-bought Harissa.
- Place potatoes on a parchment-lined baking sheet, ensuring they are not too crowded. Stir after 15 minutes. Roast until crisp and tender.
- While roasting, slice and brown Merguez sausage in a skillet with olive oil, optionally adding onions.
- Poach the eggs and season with salt and pepper.
- Remove sweet potato hash from the oven, folding in the skillet with the sausage and onions.
- Gently place eggs over the top, garnishing with fresh cilantro and additional Harissa if desired.
- Serve immediately!
- For dried chilies: bring to a boil in water, turn heat off, cover, and let sit for 1 hour or overnight. Toast spices and grind.
- Remove seeds and stems from rehydrated chilies. Pulse all ingredients in a food processor to desired consistency.
- Store in a sealable jar, drizzling olive oil over top after each use to preserve. It will last 1-2 months in the fridge.
Notes
- This dish can be adjusted to your spice preference based on the Harissa used.
- Substitute Merguez for chorizo or soy chorizo if desired for dietary preferences.
- Store-bought Harissa may not contain oil, check your product packaging.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 300mg