This easy harissa breakfast salad is filled with sweet and spicy sweet potatoes, crispy bacon, and dressed with a really nice blood orange vinaigrette.
I don’t know about everyone else, but I am definitely a savory breakfast gal. I’ll take eggs and potatoes over pancakes or waffles any day of the week. Fortunately, this harissa breakfast salad is the best of both worlds. It’s sweet, savory, and spicy thanks to plenty of harissa.
How to Make this Easy Harissa Breakfast Salad:
While this recipe is quite easy to make (and only requires a skillet and food processor!), you will want to prep your ingredients in advance.
Once you prep your ingredients, start cooking! First, render the fat from the bacon. Use your rendered bacon fat to fry up the sweet potatoes. After the sweet potatoes are tender and browned, throw in harissa and maple syrup. Cook the potatoes in the harissa-maple mixture for a few minutes to allow the sugars to caramelize slightly.
Next, make that delicious vinaigrette in the food processor.
Lastly, fry up your eggs! Baste the whites in hot oil for extra crispiness.
To serve this beauty up, dress your favorite greens (like mesclun or baby spinach) in a bit of the vinaigrette. Divide the greens between bowls, pile the sweet potatoes on top and serve with avocado, crispy bacon, and a fried egg. Drizzle each dish with more vinaigrette. if you’re feeling particularly decadent, scatter some shaved ricotta salata or crumbled cotija cheese on top for a little salty punch at the end.
Looking for more breakfast recipes? Check my archives!
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Easy Harissa Breakfast Salad
- Food processor
Blood orange vinaigrette:
- 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
- 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.
- 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!