Red Meat Allergy Friendly Harissa-Orange Sweet Potato Egg Hash

Total time50 min

Prep time15 min

Cook time35 min

4.5

(22)

Red Meat Allergy Friendly Harissa-Orange Sweet Potato Egg Hash

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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
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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