TUNISIAN POTATO AND SQUASH MEDLEY WITH HARISSA

Tunisian Potato and Squash Medley with Harissa image

A very popular, one-skillet Tunisian dish, perfect for brunch or a light dinner!

Provided by Marilena Leavitt

Categories Brunch/Light Dinner

Time 55m

Yield 2-3

Number Of Ingredients 13

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Ingredients

4 TBSP. extra virgin olive oil
2 med. red onions (or one large), sliced
2 TBSP. Harissa paste (mild or spicy)
3-4 large Roma tomatoes, diced, about 14oz. (or 400 gr.)
1 tsp. sea salt
2-3 tsp. paprika
8 oz. Butternut squash, cut into 1" pieces, (about 200 gr.)
2 small Yukon gold potatoes, cut into 1" pieces (about 200 gr.)
1-2 TBSP. water
2 tsp. dried spearmint
3 large organic eggs
--- --- salt to season the eggs
--- --- fresh mint for garnish (optional)

Steps:

Place a large and deep skillet, about 10", over medium-high heat. When hot, pour in the olive oil and add the sliced onions. Sauté the onions, stirring frequently until they are caramelized. This will take about 8 minutes.
To the skillet add the harissa paste and stir it well until it is well nicely incorporated with the caramelized sliced onions. Cook for a minute or so, making sure the heat is not too high--you do not want to burn the harissa and onions.
Add the diced tomatoes to the skillet, lower the heat to medium-low, and sauté for 4-5 minutes. After the first couple of minutes, cover the skillet with a lid.
Add the salt and the paprika and stir to incorporate them well into the mixture, which should start smelling very fragrant by this point.
Stir in the diced squash, cover with a lid, and allow it to cook for 10 minutes.
To the skillet with the simmering vegetables, add the potato pieces and two TBSP. of water. Adding this small amount of water will loosen up the mixture and will help to cook the potatoes. Cover with a lid and cook for about 10 minutes, or, until the potatoes and the squash are fork tender.
Sprinkle the dried mint over the mixture and mix it well into the cooked vegetable medley. With the back of a spoon, make three small indentations in the vegetable mixture and carefully break an egg into each gap. Season the eggs with some salt and cover with a lid. Cook on very gentle heat for about 10 minutes, or, until the eggs are just set (cook for less if you want your eggs runnier).
Serve with a hearty bread or a good French baguette to soak up the deliciously rich sauce of the dish.