• 4 eggs
• 50g harissa
• 200g Greek yogurt
• a handful of micro herbs

For the sweet potato cakes

• 500g sweet potato, peeled and grated
• 200g gluten-free flour
• 1 small pack parsley, chopped
• 4 egg whites
• 50g harissa
• olive oil, for frying

Method

STEP 1
To make the potato cakes, squeeze the excess moisture from the potatoes, then mix in the flour, parsley, egg white, harissa, and some salt in a bowl until the mixture sticks together. Replace 8 potato cakes. We heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 minutes on each side or until golden brown with cream. Stay warm while you repeat with the remaining cakes.

STEP 2
Put the eggs in a frying pan for 2-3 minutes – the yolks should run. Remove with a spoonful of stalks and carefully remove them from the kitchen paper.

STEP 3
We spread the harissa between four serving plates and top with a dollop of yogurt. Put one potato cake on each plate and sand another potato top with plenty of yogurts. Top each stack with remaining yogurt and egg. Season and fill with extra harissa and spread over small herbs.