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1
Heat 1 tablespoon olive oil in 10-inch cast iron skillet over medium-high heat. Blot chicken breasts dry and season with salt and pepper. Once oil is just starting to smoke, add chicken breasts. Cook until brown on one side, about 3 minutes, then flip the chicken over, add 1/4-inch depth of water to pan, and cover. Reduce the heat to medium and continue to cook until the thickest part of the chicken is 160u00b0 F, about 5 to 7 minutes. Remove chicken to a plate, and let rest until cool enough to shred, then shred into bite-sized pieces. Empty water from pan, and wipe pan out with a wad of paper towels; you will be using pan to complete recipe later.
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2
Meanwhile, heat oven to 450u00b0 F, with a rack in the upper middle position. In a large bowl, mix potatoes, red pepper, cauliflower, green beans and butternut squash with 2 tablespoons olive oil. Spread onto a foil- or parchment-lined sheet pan in a single layer. Sprinkle with 1/2 teaspoon each salt and black pepper. Roast for 15 to 20 minutes, stirring midway. Vegetables should just be starting to brown.
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3
Heat 1 tablespoon olive oil in pan over medium-high heat until shimmering, and add diced onion. Cook, stirring occasionally, until softened and light brown, about 7 8 minutes. Add garlic and stir until fragrant, about 30 seconds. Add 1/3 cup water, 1 tablespoon harissa, sweet paprika, ras el hanout, cumin, and coriander. Add roasted vegetables and carefully mix well. Use a spatula to gently compress the vegetables into an even layer in the pan. Cook undisturbed for 3 minutes, then stir, recompress, and cook undisturbed for 3 more minutes. Carefully mix in shredded chicken, olives, and preserved lemon. Taste for seasoning, and add salt and pepper if needed. Gently compress into an even layer, then using a serving spoon make 4 depressions in the hash. Crack an egg into each depression, and sprinkle with salt and pepper. Reduce heat to medium-low and cover. Cook until eggs are set, checking after about 5 minutes.
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4
While eggs are cooking, mix sour cream or creme fraiche with 1 1/2 teaspoons harissa. Once eggs are set, serve immediately with the harissa cream on the side.
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5
NOTE: Steps 1 & 2 can be completed the night before, but the hash will need to be stirred, compressed, and cooked undisturbed 3 times before adding the chicken.
