Crispy Colorful Breakfast Potatoes - cooking recipe

Ingredients

1 purple sweet potato, cut thinly or cut with a Mandolin
1 sweet potato, cut thinly or cut with a Mandolin
3 tablespoons olive oil
Harissa
1 red pepper
2 tomatoes, diced
2 tablespoons apple cider vinegar
1 pinch salt & pepper
For the dish
2 eggs
1/3 cup yogurt

Preparation

Preheat oven to 375 degrees F or 190 degrees C, line a baking tray/sheet pan with baking paper and spread both potatoes evenly. Drizzle with 2 Tbsp olive oil, sprinkle with salt and bake for 20-25 minutes or until golden.
Harissa:
Roast all sides of the pepper on an open flame until black and charred. Place in a bowl and cover with plastic, allowing to steam for 20 minutes. Using a small sharp knife scrape off the charred skin and remove all the white membrane.
In a blender blitz together the roasted red pepper, tomatoes, vinegar, salt and pepper. Set aside. Add remaining olive oil to a pan on medium heat and fry eggs for 2 minutes until cooked.
For serving:
To serve, spread potatoes out evenly top drizzle over harissa sauce, add dollops of yogurt and finish with the fried eggs.