Sweet potato cakes with poached eggs

Source: BBC Good Food

I found this recipe just after I finished school, when I was on a cooking spree. It’s a very delicious, very fancy dish that brings me joy whenever I get to cook and serve it.


  • 4 eggs + 4 egg whites

  • 100g harissa

  • 200g Greek yogurt

  • herbs

  • 500g sweet potato

  • 200g flour

  • 1 pack parsley

  • olive oil


  • peel and grate sweet potatos, squeeze excess moisture.

  • combine with flour, parsley, 4 egg whites, half the harissa and some salt in abowl until the mixture sticks together

  • shape into 8 potato cakes

  • using a little oil, fry the potato cakes for 2-3 mins each side until golden brown and crisp. Keep warm.

  • poach the eggs for 2-3 mins, the yolks should be runny. Drain on kitchen paper.

  • spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg.

  • Season and drizzle with more harissa and scatter over the herbs.