Anti Inflammatory Harissa-Orange Sweet Potato Egg Hash

Total time50 min

Prep time15 min

Cook time35 min

Anti Inflammatory Harissa-Orange Sweet Potato Egg Hash

Sweet potato cubes get caramelized in a hot skillet, then folded together with red bell pepper, red onion, and a trio of ground cumin, turmeric, and smoked paprika — a spice lineup that does serious heavy lifting on both flavor and inflammation-fighting credentials. The real star is the harissa-orange sauce, a quick whisk of harissa paste, fresh orange juice, and orange zest that brings bright heat and citrusy depth to every bite. Turmeric and extra-virgin olive oil are two of the most well-supported ingredients in the anti-inflammatory kitchen, and here they show up together without any compromise on taste. Four eggs are nestled right into the hash and finished in the oven, so you get a complete, protein-rich meal in one skillet with minimal cleanup. The whole thing serves four, making it just as practical for a weekend brunch crowd as it is for a satisfying weeknight dinner. A handful of fresh cilantro, parsley, and a squeeze of lemon at the end keeps everything tasting vibrant and alive rather than heavy. It's the kind of dish that genuinely looks impressive straight from the skillet but comes together with everyday ingredients and straightforward technique.

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Ingredients

4 servings

For the hash

2 medium sweet potatoes (about 1.5 lb total), peeled and cut into ¾-inch cubes
3 tbsp extra-virgin olive oil, divided
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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½ tsp fine sea salt, divided
¼ tsp black pepper
1 red bell pepper, seeded and diced
1 small red onion, diced
3 garlic cloves, minced
1 tsp ground cumin
½ tsp ground turmeric
½ tsp smoked paprika

For the harissa-orange sauce

2 tbsp harissa paste
¼ cup fresh orange juice (from about 1 large orange)
1 tsp orange zest
1 tbsp extra-virgin olive oil

For the eggs

4 large eggs

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
1 tbsp fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 400°F (205°C). In a 12-inch oven-safe skillet, heat 2 tablespoons of the olive oil over medium-high heat until shimmering. Add the sweet potato cubes in a single layer, season with 1/4 teaspoon of the salt and the black pepper, and cook undisturbed for 4–5 minutes until the undersides are golden and beginning to caramelize.
2
Stir the sweet potatoes and continue cooking for another 4–5 minutes, turning occasionally, until they are golden on most sides and just tender when pierced with a fork. Transfer to a plate and set aside.

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