Harissa Hash with Poached Eggs

With half dozen fresh eggs in the fridge from and friend and neighbor, I was itching to create something new this morning with Tunisian Harissa. Serves 2.

Harissa Hash with Poached Eggs

  • Servings: 2
  • Time: 25mins
  • Difficulty: easy
  • Print

Ingredients:

  • 2 small Yukon Gold potatoes, diced
  • 1/2 small sweet yellow onion, diced
  • 1 large clove of garlic, chopped
  • 1/2 Serrano pepper, diced
  • 1 tbsp olive oil
  • 1/2 tbsp Harissa
  • 4 of the freshest eggs you can find
  • Smoked paprika, salt and pepper to taste

Instructions:

  1. Toss all ingredients through the olive oil in a bowl. Sautèe in a preheated cast iron skillet on high until golden brown. Remove from heat.
  2. Meanwhile, crack eggs into ramkins. Heat a large pot of shallow water (4″ high) to a boil. Add a 2 tbsp salt and 1 tbsp white vinegar and reduce to subboil. Add eggs. Turn once when the eggs begin to loosen near the bottom of pot.
  3. Divide hash between two plates. Remove eggs with slotted serving spoon to drain and plate over hash. Sprinkle smoked paprika over the eggs and serve immediately.

Rating: ⭐️⭐️⭐️1/2

Nutrition Facts:
Servings 2.0 – Amount Per Serving – Calories 342 – % Daily Value – Total Fat 17 g 26 % (Saturated Fat 4 g 21 % – Monounsaturated Fat 9 g – Polyunsaturated Fat 3 g – Trans Fat 0 g) – Cholesterol 372 mg 124% – Sodium 177 mg 7% – Potassium 853 mg 24% – Total Carbohydrate 32 g 11% (Dietary Fiber 3 g 13% – Sugars 4 g) – Protein 16 g 33% – Vitamin A 13% – Vitamin C 75% – Calcium 9% – Iron 17%

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