Harissa-roasted sweet potatoes and red onions, topped by a sunny side up egg and complemented by creamy feta dressing, will leave you craving for more. As a side-dish I would just use the sweet potatoes and red onions.
Servings: 4
Time: 10 minutes preparation, 30 minutes cooking
Ingredients:
Sweet Potatoes
- 4 medium-sized sweet potatoes, scrubbed, trimmed and cut into wedges
- 2 medium-sized red onions, sliced into 2 inch wide wedges
- 2 Tbsp olive oil
- 1 1/2 Tbsp harissa paste
- 1 tsp ground cumin
- salt and black pepper to taste
- 4 large eggs
- 4 Tbsp Italian (flat-leaf) parsley, roughly chopped for garnish
Feta Dressing
- 3/4 cup (120 g) feta cheese, crumbled
- 1/2 cup (130 g) Greek yogurt
- 2 garlic cloves, minced
- juice of 1 lemon
- 3 Tbsp olive oil
- salt and black pepper to taste
Preparation:
Preheat the oven to 400°F (200°C).
In a large bowl, toss the sweet potatoes and red onions with olive oil, harissa paste, cumin, salt, and black pepper until well coated.
Spread the mixture on a baking sheet in a single layer and roast for about 25-30 minutes or until the sweet potatoes are tender and golden brown.
While the vegetables are roasting, prepare the feta dressing by combining all the dressing ingredients in a blender or food processor. Blend until smooth.
In a non-stick skillet, fry the eggs sunny side up until the whites are set but the yolks are still runny.
Once the sweet potatoes and red onions are done, divide them among four plates. Top each portion with a sunny side up egg. Garnish with fresh parsley, and serve with feta dressing on then side.
