Ingredients
-
1
-
1
-
3
-
-
1
-
2
-
2
-
1
-
-
2
-
1/3
-
-
-
-
Directions
Crispy Colorful Breakfast Potatoes, If your mum is gluten-free, this breakfast is for her Its a mix of nostalgia and modernity Im sure youll love this dish and dream up loads of ways to use the Harissa as well
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees F or 190 Degrees C, Line a Baking Tray/Sheet Pan With Baking Paper and Spread Both Potatoes Evenly. Drizzle With 2 Tbsp Olive Oil, Sprinkle With Salt and Bake For 20-25 Minutes or Until Golden. |
|
2
Done
|
Harissa: |
|
3
Done
|
Roast All Sides of the Pepper on an Open Flame Until Black and Charred. Place in a Bowl and Cover With Plastic, Allowing to Steam For 20 Minutes. Using a Small Sharp Knife Scrape Off the Charred Skin and Remove All the White Membrane. |
|
4
Done
|
in a Blender Blitz Together the Roasted Red Pepper, Tomatoes, Vinegar, Salt and Pepper. Set Aside. Add Remaining Olive Oil to a Pan on Medium Heat and Fry Eggs For 2 Minutes Until Cooked. |
|
5
Done
|
For Serving: |
|
6
Done
|
to Serve, Spread Potatoes Out Evenly Top Drizzle Over Harissa Sauce, Add Dollops of Yogurt and Finish With the Fried Eggs. |
