Harissa Potatoes with Eggs
Harissa is served with pretty much every meal across the middle east and northern Africa. It is a flavour base for curries and stews as well as being used as a simple condiment you can dip your bread into. It is growing in popularity across the world too, which is well deserved. Harissa can be as simple as chillies, olive oil and salt ground together, to a more complex blend of spices that deliver a real kick, so you’re almost guaranteed to find a version of it you like. Many producers have their own, very well guarded, secret recipes and it’s worth trying them all as there are some wonderfully subtle differences. It’s certainly a favourite flavour of mine, and I love making this dish and then keeping it in the fridge so I have plenty of it on hand all week. It takes no time to make and is a lovely vegetarian comfort dish on a cold winters day. I have no doubt it will please the whole family, so I hope you enjoy it.
A handful of Plum Tomatoes, halved & chopped
1 Bell Pepper
2 cloves of Garlic
1 Onion, small & diced
2 tsp. Harissa Paste
2 tsp. Olive Oil
Fresh parsley, for garnish
Preheat the oven to 400°F (200°C). Lightly spray a baking sheet or tray with cooking oil spray.
pour oil in a medium-sized pan and heat it over high heat.
Then, stir in the onions and potatoes to it and cook until lightly browned.
Once browned, season it with salt and pepper and lower the heat to medium while keeping it covered.
Cook for further 5 minutes.
Add the pepper and garlic to it.
Now, spoon the harissa along with one teaspoons of water and stir well. Sauté for 2 more minutes.
roast in the oven for 20 to 25 minutes or until crisp and golden.
In the meantime, hard-boil the eggs according to your desired consistency.
Finally, layer the serving bowl with the perfect crispy potatoes side dish
Add the egg and garnish it with parsley.