Crispy Harissa Potato and Egg Bowls
Crispy potatoes, jammy eggs, and harissa yogurt make a bold breakfast bowl in 30 minutes.
Prep: 10 · Cook: 20 · Total: 30 · Serves: 4 · Difficulty: Easy · Rating: 4.9/5 (211 reviews)
INSPIRED BY
Inspired by North African harissa breakfasts and the comfort of a diner potato skillet. The bowl format and quick microwave shortcut are original.
Story
Casey likes breakfast food that does not ask permission to show up at dinner. The potatoes get a head start in the microwave, then hit a hot skillet where their edges turn audibly crisp. A spoonful of harissa yogurt makes the whole bowl taste sunny, smoky, and a little mischievous.
By Casey
Ingredients
- 1 1/2 pounds baby potatoes, quartered
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 red onion, thinly sliced
- 1 red bell pepper, diced
- 2 tablespoons harissa paste
- 4 large eggs
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1/4 cup crumbled feta
- 2 tablespoons chopped parsley
Instructions
- Place the potatoes in a microwave-safe bowl with 2 tablespoons of water, cover loosely, and microwave for 5 minutes until just tender.
- Heat the olive oil in a wide skillet over medium-high heat, add potatoes and cumin, and cook until crisp on the cut sides.
- Add the onion and bell pepper, season with salt, and cook for 5 minutes until the vegetables soften and the edges char.
- Stir the harissa into the skillet, make four small wells, and crack an egg into each well.
- Cover and cook for 4 to 5 minutes, until the whites set but the yolks still wobble.
- Whisk yogurt and lemon juice together, spoon it over the bowls, and finish with feta and parsley.
Chef Tips
- Microwaving the potatoes first keeps the skillet time short and the centers fluffy.
- Use mild harissa if serving children, then pass extra sauce at the table.
- For firmer yolks, cover for 2 minutes longer.
- A handful of baby spinach can be stirred in with the peppers.
Cook's Notes
- Do not crowd the potatoes, or they will steam instead of crisp.
- Add the eggs only after the harissa is fully mixed into the vegetables.
- Serve immediately while the yolks are still glossy.