There are a lot of recipes that I say I'm going to make again, but never get around to it -- this is one of those I really have made quite a few times. Part of what keeps bringing me back to it is the green harissa sauce -- it's fresh, green, and a little spicy in a totally addictive way. I recommend making more than you need because it is also fantastic anywhere you'd use a hot sauce -- on eggs, avocado toast, even pizza! The green harissa is tossed with roasted potatoes, roasted asparagus, and fresh spinach for a hearty vegetarian salad, and then topped with an egg for protein and shaved Pecorino cheese for a hit of salt. The combination is amazing! The original recipe calls for poaching the egg, but any preparation with a runny yolk is good -- I've also made this with soft boiled eggs which is really pretty.
Potato-Asparagus Tangle with Green Harissa (adapted from Bowl + Spoon)
For the Green Harissa:
1 garlic clove
1 cup mixed leafy herbs (a mix of parsley, cilantro, and mint is excellent)
1/2 jalapeno (or a whole one if you like it spicier), seeded
Juice of 1/2 lemon
Generous pinch cumin
Generous pinch salt
3 T olive oil
To complete the dish:
1-1/2 pounds Yukon golds, cut into chunks
Salt and pepper
1 pound asparagus
1 cup arugula (lightly packed)
4 or 8 eggs (one or two eggs per person)
Shaved Pecorino Romano or Parmesan cheese, to garnish
1. Make the harissa. Combine all the ingredients except the olive oil in a mini chopper and process until finely chopped. Add the oil and process again until well combined.
2. Preheat the oven to 425 degrees and line two baking sheets with foil.
3. Cook the potatoes until just tender, either in a pressure cooker for about 3 minutes or in boiling water. Drain and let cool slightly. Transfer the potatoes to one of the baking sheets, and toss with a generous drizzle of olive oil, salt, and pepper. Roast 30-35 minutes, until nicely browned.
4. Meanwhile, cut the asparagus into 2-inch pieces. Toss with olive oil, salt, and pepper. Arrange in a single layer on the second baking sheet, and roast 15 minutes.
5. Combine the roasted potatoes and roasted asparagus in a large serving bowl. Toss with 2 generous spoonfuls of the harissa and toss to coat. Add the arugula and toss again, adding more harissa to taste. (Any leftover harissa will keep well in the fridge and can be used anywhere you'd use hot sauce.)
6. Poach (or fry, or soft boil) the eggs just before serving, for about 3 minutes.
7. Serve the potato-asparagus tangle topped with one or two eggs and a generous sprinkle of cheese.