Crispy Colorful Breakfast Potatoes

If your mum is gluten-free, this breakfast is for her. It’s a mix of nostalgia and modernity. I’m sure you’ll love this dish and dream up loads of ways to use the Harissa as well.

• Ready In: 25 mins
• Serves: 2

Ingredients

• 1  purple sweet potato, cut thinly or cut with a Mandolin
• 1  sweet potato, cut thinly or cut with a Mandolin
• 3  tablespoons olive oil

• Harissa

• 1  red pepper
• 2  tomatoes, diced
• 2  tablespoons apple cider vinegar
• 1  pinch  salt & pepper

• For the dish

• 2  eggs
• 1⁄3 cup yogurt

Directions

1. Preheat oven to 375 degrees F or 190 degrees C, line a baking tray/sheet pan with baking paper and spread both potatoes evenly. Drizzle with 2 Tbsp olive oil, sprinkle with salt and bake for 20-25 minutes or until golden.
2. Harissa:
3. Roast all sides of the pepper on an open flame until black and charred. Place in a bowl and cover with plastic, allowing to steam for 20 minutes. Using a small sharp knife scrape off the charred skin and remove all the white membrane.
4. In a blender blitz together the roasted red pepper, tomatoes, vinegar, salt and pepper. Set aside. Add remaining olive oil to a pan on medium heat and fry eggs for 2 minutes until cooked.
5. For serving:
6. To serve, spread potatoes out evenly top drizzle over harissa sauce, add dollops of yogurt and finish with the fried eggs.