Turkish Feta & Harissa Eggs with Spiced Potato Hash & Creamy Leeks

Turkish Feta & Harissa Eggs with Spiced Potato Hash & Creamy Leeks

Ready in 45 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, April 19, 2020.


Potatoes & Eggs

  • 400g potatoes, diced 2cm
  • 100g roasted capsicum, sliced
  • 2 cloves garlic, thinly sliced
  • 1 pack potato spices
  • 2 eggs
  • 75g harissa
  • 50g feta, crumbled


  • 1 leek, cut in half & thinly sliced
  • 1 pack creamy leek spices
  • 1 cup water
  • 125g sour cream

To Finish

  • 1/2 punnet cherry tomatoes, halved
  • 1/2 bunch dill, fronds picked
  • 3g sumac


  1. Preheat oven to 220°C. Prep & cook potatoes. Prep potatoes, roasted capsicum and garlic. Toss potatoes and roasted capsicum in an oven-proof fry-pan (or small baking dish) with potato spices, garlic and a drizzle of oil. Season and roast for about 25 minutes, until potatoes are golden and tender.
  2. Prep & cook leeks. Heat a knob of butter with a drizzle of oil in a medium fry-pan on medium-high heat. Cook leeks, stirring, for about 6 minutes, until soft. Add creamy leek spices and cook for 30 seconds, until fragrant. Add water measure, bring to a simmer and cook for about 3 minutes, until water has reduced by half. Remove from heat and stir through sour cream, until combined. Season to taste with salt and pepper.
  3. Finish potatoes & eggs. Spoon leeks evenly over cooked potatoes. Crack eggs on top of leeks and season with salt and pepper. Dollop over harissa and crumble over feta. Return to oven for a further 8-10 minutes, or until eggs are cooked to your liking. Prep cherry tomatoes and dill.
  4. Serve potatoes and eggs topped with cherry tomatoes, sumac and dill.

Nutritional Information

Energy 2636 kj
630 kcal
Protein 22.4g
Carbohydrate 48.9g
Fat 37.1g