1 large sweet potato (peeled and diced into 1 inch cubes)
1.5 cups baby spinach (chopped)
1/3 cup mild harissa sauce (plus extra for topping)
1/2 teaspoon cumin
1/2 teaspoon chili powder
2 large eggs
2 tablespoons flat leaf parsley (chopped)
salt and pepper (to taste)
Grab a pan that comes with a lid and over medium high heat, add olive oil, garlic and bell peppers. Cook for 3-4 minutes, until peppers have soften but are still yielding a crunch.
Add sweet potatoes and cook for 5 minutes, or until they have soften.
Add spinach and cook for 2 minutes, until wilted.
Lower the heat to medium and add harissa sauce, cumin and chili powder. Mix well.
Make two holes by pushing the mixture aside and break the eggs. Turn the heat to the very low, cover and cook for 5-7 minutes, until the eggs are poached – the white should be set with the yolk still runny.
Turn the heat off and divide the sweet potato hash among 2 plates.
Top with parsley and a couple of tablespoons of harissa sauce. Season with salt and pepper. Serve.
This harissa sweet potato hash recipe tastes best when served immediately.