I’m doing this diet called Whole 30. Have you tried it/heard of it? It has a strict amount of rules that include no dairy, no grains (of any kind) and no legumes. It also doesn’t allow for sweet treats to be made with their list of approved ingredients. I’m currently on day 7 and have been ardent on following the rules to a T. I’m not going to lie, it hasn’t been totally easy. I went to the movies a few days ago and all I dreamed about the entire time was popcorn, Sour Patch Kids and soda. It was awful haha.

The trick to curbing my cravings throughout the day is to start the day with something healthy yet filling and comforting. For breakfast, I’ve been making this because it’s super easy and quick (something I need in the morning) and it has a bit of spice (thanks to the harissa paste). The harissa paste also adds such a nice savory quality to the sweet potatoes too that I just love.

In the next few weeks, I’m excited to share a Whole 30 approved soup and salad and even chicken wings (!!).

Harissa Sweet Potato Hash

For breakfast, try this super easy and quick recipe that has a bit of spice. (Recipe Credit: Adrianna Adarme of Fresh Tastes)

Ingredients

• 1 tablespoon oil 
• 1/2 yellow onion, diced
• 3 garlic cloves, minced
• 2 sweet potatoes, peeled and diced
• 1 tablespoon harissa paste 
• 1 teaspoon ground cumin
• Pinch of crushed red pepper 
• Salt
• Water
• 3 large eggs 
• Pepper
• 1 green onion, sliced, as garnish

Directions

1. To a medium pan, set over medium heat, add the oil. When warm, add the yellow onion and cook until softened, about 5 minutes. Mix in the garlic and sweet potato. Stir in the harissa, ground cumin, crushed red pepper and salt. Add about 2 tablespoon of water and stir. Cover pot and cook for 5 to 10 minutes, stirring regularly, until the potatoes have cooked all the way through. (This time may be longer depending on how large you cut your potatoes.) 
2. Mix in the minced cilantro and create 2 cavities in the sweet potato mixture with the back of a spoon. Crack in the 2 eggs and cover the pot and cook until the eggs have set, about 5 minutes. Top the eggs with a sprinkling of salt and pepper and garnish with green onions. Divide amongst bowls and serve immediately. 

Yield: Serves 2

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.