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Harissa Vegetable Hash with Maple Fried Egg

Harissa Vegetable Hash with Maple Egg

A memorable hash is a combination of tender vegetables, crispy bits and bold flavor. In this recipe, harissa brings smoky heat to a colorful array of accessible vegetables, while maple-fried eggs add an unexpected finishing touch. As the eggs cook, maple syrup caramelizes around the edges, creating a savory-sweet crust that pairs deliciously with the harissa. This dish makes a hearty breakfast and a strong case for using maple beyond the pancake.

Serves

4

Prep time

15-20 minutes

Cook time

25 minutes

INGREDIENTS

  • 3 tablespoons extra virgin olive oil, divided
  • 1 medium red onion, sliced into half moons
  • 1 sweet red pepper, diced
  • 2 cloves of garlic, minced
  • 2 medium sweet potatoes (about 1.5 lbs sweet potato), finely diced, about 3 ½ cups
  • 1 ½ tsp harissa spice
  • Kosher salt, to taste
  • Pepper, to taste
  • ¼ cup pure maple syrup, divided
  • 4 large eggs

INSTRUCTIONS

  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the onion and pepper. Season with salt and cook until soft, about 5-7 minutes.
  2. Add the remaining tablespoon of olive oil, garlic, diced sweet potatoes, and the harissa. Season with salt, stir together to coat all the vegetables in the spice. Stir occasionally, until the sweet potatoes can be easily pierced with a fork, about 10 minutes.
  3. With the back of a wooden spoon, create 4 wells in the hash. Lower the heat to medium-low. (If needed, drizzle a little olive oil into the wells before adding the maple.) Add 1 tablespoon of maple syrup per well. Crack an egg over each pool of maple syrup, cover and cook until the egg whites set, about 5-8 minutes.
  4. Optional: Serve with toast, avocado, chives, parsley and a little squeeze of lime.

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