INGREDIENTS
4 eggs
50g harissa
200g natural greek yoghurt
Sprinkle of herbs to garnish
FOR THE SWEET POTATO CAKES
500g sweet potato , peeled and grated
200g almond meal or gluten free flour
1 small parsley chopped
4 eggs
50g harissa
Salt and pepper to taste
Coconut oil for frying
METHOD
To make potato cakes, squeeze excess moisture from the sweet potato, then combine with almond meal or gluten free flour , parsley, eggs, harissa, salt and pepper in a bowl and combine until mixture comes together. Shape into 8 potato cakes. Heat oil in a pan. Fry potato cakes 2-3 mins each side or until golden brown and crisp.
Poach eggs in a saucepan of boiling water for 2-3 mins . Remove and drain carefully and place aside on some baking paper.
Spread some harissa in the middle of the serving plates and top with a dollop of yogurt. Add one potato cake to each plate , then dollop with a little more yogurt and then sandwich another potato cake on top. Dollop again with remaining yogurt and an egg. Season with salt and pepper and scatter over a little more harissa and a sprinkle of herbs.
Serve
