Sweet potatoes spiced with harissa are cooked in rendered bacon fat and then topped with scrambled eggs, sliced scallions, and crumbled bacon.
If you follow me on social media then you’re likely already acquainted with this dish. I bought some harissa recently that I’ve been playing around with a lot—such as with this harissa roasted carrots recipe—and it naturally made its way into my breakfasts too. Having stocked my pantry with bacon, sweet potatoes, and eggs during the current stay-at-home order, I’ve made this recipe multiple times and am absolutely obsessed. It’s got sweet, spice, salt, and umami—what more could you ask for in your breakfast bowl?
Ingredient Suggestions and Substitutions
Feel free to omit the bacon if you want to make this recipe vegetarian. Just cook the sweet potatoes in a neutral oil (i.e. vegetable, corn, peanut, etc.) instead. And if you want to add back in some of the “meaty” umami that you lost by omitting the bacon, try sautéing some mushrooms as a replacement.
I talked a lot about harissa in my previous post, so check it out if you want to learn more. However, if you don’t have harissa, then you can still make this recipe! Some other spices that you could use in its place include chili powder, paprika, and/or a dash of cayenne. It’s up to you!
Harissa Sweet Potato and Bacon Breakfast Bowl
Sweet potatoes spiced with harissa are cooked in rendered bacon fat and then topped with scrambled eggs, sliced scallions, and crumbled bacon.
Ingredients
- 2 slices bacon
- 1 sweet potato, peeled and diced
- 1/4 teaspoon harissa
- Kosher salt
- 1 tablespoon unsalted butter
- 2 to 3 eggs, beaten
- Sliced scallions, for serving
Instructions
- Put the bacon in a cold nonstick skillet and place over medium heat. Cook, flipping the bacon as needed, until crispy, about 10 minutes. Transfer to a paper towel-lined plate, leaving the rendered fat in the skillet. Crumble or chop the bacon.
- Add the sweet potatoes to the skillet with the bacon fat along with the harissa and some salt. Cook, tossing occasionally, until tender and browned, about 10 minutes. Transfer to a paper towel-lined plate and pour off any remaining bacon fat.
- Add the butter to the same skillet and heat until foamy. Pour in the eggs, season with some salt, and cook, stirring regularly, until just barely set.
- Put the sweet potatoes in a bowl, top with the scrambled eggs, bacon, and some scallions. Enjoy!
[…] Spice Blend (If you have seen my recent posts, you’ll know […]