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Easy Harissa Breakfast Salad

I’m finally back from vacation and while I loved eating all the food that Austria and Germany had to offer, I’m honestly pretty happy to be back to cooking my own food and eating some tasty salads.

This easy breakfast salad is filled with sweet and spicy sweet potatoes, crispy bacon, and dressed with a really nice blood orange vinaigrette.


Serves: 2

Cost: $$

Skill Level: Easy

Time to Make: 45 minutes


4 thick slices of bacon

2 sweet potatoes

1 tablespoon harissa paste

1 tablespoon maple syrup

Salt and pepper to taste

Olive oil

Blood Orange Vinaigrette

1 small shallot

4 small blood oranges

2 teaspoons dijon mustard

1/3 cup extra virgin olive oil

Salt and pepper to taste

For Serving

2 cups mixed greens (mesclun greens, watercress, arugula, or baby spinach)

2 eggs

3 tablespoons olive oil

1 avocado

A few pieces of shaved ricotta salata


Prepare Ingredients: Cut the bacon into thin strips and set aside. Peel the sweet potatoes and cut into rounds and then quarter the rounds. Juice all the blood oranges and zest one of the oranges.

Fry the Bacon: Add the sliced bacon to a frying pan and turn the heat to medium. Cook, stirring regularly, until all the fat has rendered and the bacon is crispy, about 8-10 minutes. Using a slotted spoon, remove the bacon from the skillet and transfer to a bowl, leaving the fat in the skillet.

Cook the Sweet Potatoes: Return the skillet of bacon fat to medium high and add the sweet potatoes. Season with salt and pepper and cook, stirring regularly, for 20-25 minutes or until the potatoes are well browned and fork tender. Add the harissa and maple syrup and toss to coat and cook an additional 3-4 minutes. Remove from heat and wipe out the skillet.

Prepare the Vinaigrette: While the sweet potatoes are cooking, prepare the vinaigrette. Add the shallot to a food processor and pulse until finely chopped. Add the blood orange juice, zest, and dijon mustard and pulse until smooth. Slowly drizzle in the extra virgin olive oil, pulsing continuously, until smooth and creamy. Season to taste with salt and pepper and chill until ready to serve.

Fry the eggs: Add three tablespoons of olive oil to the skillet and turn the heat to medium high. Once very hot and almost smoking, gently crack the eggs into the skillet and season with salt and pepper.  Once the whites have begun to crisp up around the edges, gently tilt the pan toward you and spoon some of the hot oil over the whites only to help them set. Continue doing this until the eggs have set at your desired consistency. Remove from heat.

Prepare the Salad: Toss the salad greens with a few teaspoons of the Blood Orange Vinaigrette. Cut the avocado in half and remove the pit, peel, and then cut crosswise.

To Serve: Divide the dressed greens between bowls and top with the sweet potatoes and a fried egg. Arrange the avocado on the side and sprinkle with the crispy bacon and a few pieces of shaved ricotta salata. Serve with additional vinaigrette. Enjoy!

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