Smoky Harissa Trout & Sweet Potato Breakfast Skillet with Mint-Yogurt Drizzle
Start your day strong with this Pinterest-trending protein powerhouse. Flaky smoked trout pairs perfectly with caramelized sweet potatoes spiked with North African harissa warmth. Finished with creamy mint-kissed yogurt and jammy eggs, it’s bold flavors without morning fuss. Perfect for meal prep Sundays!
Ingredients
- 1.5 lbs sweet potatoes, diced ½-inch
- 1 tbsp harissa paste
- 2 tsp smoked paprika
- 4 large eggs
- 8 oz smoked trout fillets, flaked
- ½ cup full-fat Greek yogurt
- 2 tbsp fresh mint, minced
- 1 lemon (zest + 1 tbsp juice)
- 2 tbsp avocado oil
- Salt and black pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- Toss sweet potatoes with avocado oil, harissa, smoked paprika, ½ tsp salt, and black pepper.
- Spread evenly on parchment-lined sheet pan. Roast 20 minutes until caramelized.
- While potatoes cook, mix yogurt with mint, lemon zest, juice, pinch of salt, and 1 tbsp water.
- Heat small non-stick skillet over medium. Fry eggs to desired doneness (runny yolks recommended).
- Flake trout into large pieces, discarding any skin.
- Divide roasted sweet potatoes between bowls. Top with trout and fried eggs.
- Generously drizzle mint yogurt sauce over everything. Serve immediately.
Chef's Note
Boost healthy fats by adding avocado slices! The cool creaminess balances harissa's heat beautifully.
Make-Ahead Tips
Store components separately in fridge up to 3 days. Reheat sweet potatoes and assemble fresh.
Substitutions
Swap trout for hot-smoked salmon or canned tuna. Use regular potatoes if needed. Coconut yogurt works dairy-free.
Tags:
Breakfast & Brunch