Sprout and harissa hash with tahini yogurt

Sprout and harissa hash with tahini yogurt
  • Serves icon Serves 2
  • Time icon Hands-on time 25 min

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.

If brunch is your favourite meal, you’ll love these recipes.

Nutrition: Per serving

Calories
320kcals
Fat
13g (3g saturated)
Protein
17g
Carbohydrates
29g (6.6g sugars)
Fibre
8.9g
Salt
0.3g
Calories
320kcals
Fat
13g (3g saturated)
Protein
17g
Carbohydrates
29g (6.6g sugars)
Fibre
8.9g
Salt
0.3g

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)

Method

  1. 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.
  2. 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.
  3. 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.

delicious. tips

  1. Dukkah (or duqqa) is an Egyptian/Middle Eastern mix of spices, sesame seeds and nuts. You’ll find it in most large supermarkets.

Recipe By

Pollyanna Coupland

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