Sprout and harissa hash with tahini yogurt

Ingreadient

• 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 

Instruction

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.