15m prep, 15m total time, serves 4
A showstopping brunch that's as nourishing as it is delicious. These crispy sweet potato cakes topped with silky poached eggs, creamy Greek yogurt, and a fiery homemade harissa make for a breakfast worth waking up for. Gluten-free and packed with flavour, pick up your sweet potatoes from the Merredin Harvest seasonal veg box and treat yourself to something a little extra special this weekend.
Ingredients
- 4 eggs
- 50g harissa
- 200g Greek yogurt
- Dash of vinegar (to poach eggs)
Potato cake ingredients
- 500g sweet potato, peeled and grated
- 200g gluten-free flour
- 20g fresh parsley
- 4 egg whites
- 50g harissa
- Olive oil for frying
Harissa ingredients
- 4 long fresh red chillies
- 2 garlic cloves, crushed
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp olive oil
Method
Step 1 — To make harissa: halve chillies, remove the seeds, and discard. Finely chop. Combine the chilli, garlic, salt, cumin, coriander, and olive oil in a mortar and use a pestle to pound until a smooth paste forms.
Step 2 — To make the potato cakes: Squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa, and some salt in a bowl until the mixture sticks together. Shape into 8 potato cakes. Heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.
Step 3 — Poach the eggs in a saucepan of simmering water and a dash of vinegar for 2-3 mins — the yolks should be runny. Remove with a slotted spoon and drain carefully on a paper towel.
Step 4 — Spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and scatter over some fresh herbs.