Crispy Colorful Breakfast Potatoes

1. 1

   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. 2

   Harissa:

3. 3

   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. 4

   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. 5

   For serving:

6. 6

   To serve, spread potatoes out evenly top drizzle over harissa sauce, add dollops of yogurt and finish with the fried eggs.

* Per serving · 4 servings · Values may vary.