Ingredients

The following ingredients have 2 Servings
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic (minced)
  • 1 red bell pepper (chopped bite sized)
  • 1 green bell pepper (chopped bite sized)
  • 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)

Instruction

  • 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.