Harissa Egg Breakfast Bowl
A breakfast bowl built on roasted vegetables, eggs, and harissa spice, with swappable grains and proteins. Warm, layered assembly with crispy or soft-cooked elements.
Ingredients
Method
Preheat oven to 425°F. Cut sweet potato and bell pepper into 0.75-inch pieces; toss on a sheet pan with 2 tbsp olive oil, salt, and black pepper.
Roast for 22–25 minutes, stirring halfway through, until vegetables are caramelized and tender.
While vegetables roast, warm your cooked grain in a small pot or microwave. Heat 1 tbsp olive oil in a skillet over medium heat; crack eggs into the pan and cook to your preference (fried sunny-side up, basted, or poached), about 3–4 minutes for runny yolks.
Spoon warm grain into a bowl; top with roasted vegetables and arrange eggs on top.
Drizzle 2 tbsp harissa spice blend or thinned paste over the bowl. Squeeze lemon juice across, scatter cilantro and sesame seeds, and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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