Sprout and harissa hash with tahini yogurt
This seasonal brunch celebrates sprouts with the help of Middle Eastern pantry staples such as fiery harissa, creamy tahini and a crunchy, fragrant dukkah topping.
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Ingredients
- 250g brussels sprouts
- Vegetable oil to fry
- 250g floury potatoes, such as maris piper, cut into 2cm cubes
- 1 tsp harissa, plus a little oil from the jar
- 1 banana shallot, finely sliced
- 2 garlic cloves, finely sliced
- 2 medium free-range eggs
- 2 tbsp natural yogurt
- 1 tbsp tahini
- Squeeze lemon juice
- 1 tsp dukkah (see Know-how)
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Method
- Cut 100g of the sprouts in half, then finely shred the remainder. Put a medium frying pan over a medium-high heat with a dash of oil, then add the potatoes and halved sprouts with a pinch of salt. Cook for 5 minutes, stirring regularly until golden, then stir in the harissa, add a splash of water and cover with a lid to cook through – about 4 minutes. Transfer the mixture to a plate.
- Add another dash of oil to the same pan and fry the shallot, garlic and shredded sprouts for a few minutes until softened. Return the harissa potatoes and sprouts to the pan and make spaces to crack the eggs into. Add the eggs, then cook over a low-medium heat until the whites are completely cooked through.
- Mix the yogurt, tahini and lemon juice, then season with salt and swirl in a little harissa oil from the jar. Sprinkle the eggs with dukkah and serve with the tahini yogurt.
Nutrition
- 320kcals Calories
- 13g (3g saturated) Fat
- 17g Protein
- 29g (6.6g sugars) Carbs
- 8.9g Fibre
- 0.3g Salt
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