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Potato, tomato and spinach breakfast bowls
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Potato, Tomato and Spinach Breakfast Bowls with Harissa Butter

A healthy-ish breakfast that also happens to taste amazing
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 medium potatoes peeled and cut into 1/2-inch cubes
  • salt and pepper to taste
  • 1 1/2 cups cherry tomatoes halved
  • 4 cups baby spinach roughly chopped
  • 2 green onions finely sliced
  • 2-4 large eggs
  • 1 1/2 tablespoons butter
  • 1 teaspoon harissa

Instructions

  • Set a large skillet over medium heat and add olive oil.
  • Add potatoes, sprinkle with salt and pepper, and cook, stirring now and then, until tender and browned all over. This will take about 10-15 minutes.
  • Add the tomatoes and spinach, add a little more salt and pepper, and cook, stirring, until spinach is wilted, 1-2 minutes. Add green onion and toss to combine. Remove from heat and set aside.
  • Cook the eggs using any method you like. I think fried or poached works best here.
  • While the eggs are cooking, microwave the butter just until melted, and stir in the harissa and a pinch of salt (if using unsalted butter).
  • To serve, transfer the potato mixture to two bowls and drizzle with some of the harissa butter. Top with eggs, add the rest of the harissa butter and serve immediately.