Harissa Chickpea Breakfast Scramble with Sweet Potato Hash

Start your morning with a bold, Mediterranean-inspired one-pan breakfast that's as nourishing as it is satisfying. Crispy cubes of sweet potato are tossed in smoky harissa and olive oil, pan-roasted until caramelized, then combined with creamy whole chickpeas for an extra boost of plant-based protein and fiber. Fluffy scrambled eggs are folded right into the hash, soaking up all that spiced, savory flavor. Finished with a bright scatter of fresh herbs, a drizzle of nutty tahini, and a squeeze of lemon, this dish delivers the heart-healthy fats, whole grains, legumes, and moderate protein that define the Mediterranean way of eating. It's a vibrant, veggie-forward way to start the day that keeps you full for hours without feeling heavy, and it all comes together in a single skillet for easy cleanup.

Ingredients

• 2 mediumsweet potato, peeled and diced into 1/2-inch cubes
• 4 tbspextra virgin olive oil, divided
• 2 tbspharissa paste, adjust to taste
• 1.5 cupschickpeas, cooked or canned, drained and rinsed
• 8 largeeggs
• 2 clovesgarlic, minced
• 0.5 cupred onion, diced
• 1 tspsalt, divided, to taste
• 0.5 tspblack pepper, freshly ground
• 3 tbsptahini, for drizzling
• 2 tbspwater, to thin tahini
• 1 tbsplemon juice, freshly squeezed
• 2 tbspfresh parsley, chopped, for garnish
• 2 tbspfresh cilantro, chopped, for garnish
• 0.25 cupfeta cheese, crumbled, optional

Method

1. Peel and dice the sweet potatoes into 1/2-inch cubes on a cutting board.
2. In a mixing bowl, toss the sweet potato cubes with 2 tablespoons olive oil, harissa paste, and half the salt until evenly coated.
3. Heat the skillet over medium heat and add the harissa-coated sweet potatoes in a single layer. Cook, stirring occasionally, until tender and crispy on the edges. 10:00
4. Push the sweet potatoes to one side of the skillet. Add the remaining olive oil, diced red onion, and minced garlic to the empty space and sauté until fragrant and softened. 2:00
5. Add the chickpeas to the skillet and stir everything together. Cook until the chickpeas are warmed through and slightly crisped. 3:00
6. Meanwhile, crack the eggs into a bowl, season with remaining salt and black pepper, and whisk until fully combined and slightly frothy.
7. Pour the whisked eggs over the sweet potato and chickpea mixture in the skillet. Let sit a few seconds, then gently fold and stir until soft curds form and eggs are just set. 3:00
8. In a small bowl, whisk together the tahini, water, and lemon juice until smooth and pourable, adding more water if needed.
9. Remove the skillet from heat. Divide the scramble among plates, drizzle generously with the tahini sauce, and top with fresh parsley, cilantro, and crumbled feta if using.