🥚 Break the Yolk. Watch the Bowl Come Alive

.

Shatteringly crispy smashed potatoes on a cold harissa

yogurt base, soft-boiled egg yolk flooding everything

when broken, crispy chickpeas finishing what the harissa

started — one bowl, every texture.

🧾 INGREDIENTS

🥔 Smashed Potatoes

800g / 1.8lb baby potatoes, scrubbed

3 tbsp extra virgin olive oil

1 tsp smoked paprika

1 tsp garlic powder

1 tsp flaky sea salt

½ tsp cracked black pepper

½ tsp cumin

🫘 Crispy Chickpeas

400g / 14oz canned chickpeas, drained and thoroughly

dried

2 tbsp olive oil

1 tsp smoked paprika

½ tsp cumin

½ tsp garlic powder

½ tsp flaky sea salt

Pinch of cayenne

🥣 Harissa Yogurt Base

300g / 1¼ cups full-fat Greek yogurt

2 tbsp rose harissa paste

1 tbsp extra virgin olive oil

1 tsp fresh lemon juice

½ tsp flaky sea salt

½ tsp lemon zest

🥚 Soft-Boiled Eggs

4 large eggs, room temperature

Ice bath for shocking

🌿 Finish

Fresh flat-leaf parsley, roughly torn

Fresh mint leaves

Thinly sliced scallions

Extra harissa drizzle

Good olive oil for finishing

Flaky sea salt and cracked black pepper

Lemon wedge to serve

✨ The potatoes come out of the oven shatteringly crisp

at every jagged edge — garlic and smoked paprika

worked into every crevice. The harissa yogurt underneath

is cold and sharp. The egg yolk is the moment everything

changes.

🔢 INSTRUCTIONS

Preheat the oven to 220°C / 425°F and line a large

baking tray with parchment paper.

Boil the baby potatoes in heavily salted water for 18–20

minutes until completely tender when pierced with a

knife.

Drain the potatoes and allow to steam-dry on the tray for

5 minutes — surface moisture is the enemy of

crispiness.

Drizzle the olive oil across the tray and place the

potatoes on the oiled surface — smash each one firmly

with the flat base of a glass or measuring cup until it

spreads to approximately 1cm / ½ inch thickness.

The edges should be jagged and irregular — the more

surface area exposed, the crispier the result.

Season the smashed potatoes generously with smoked

paprika, garlic powder, salt, pepper, and cumin — press

the seasoning into every crevice.

🔥 Roast for 25–30 minutes until the edges are deeply

caramelized, the undersides are dark amber, and every

jagged edge is shatteringly crisp.

Meanwhile toss the dried chickpeas with olive oil,

paprika, cumin, garlic powder, salt, and cayenne until

every chickpea is evenly coated.

Spread on a separate lined tray in a single layer — no

overlapping or they will steam instead of crisp.

🔥 Roast alongside the potatoes at 220°C / 425°F for

20–25 minutes until deeply golden and blistered — shake

the tray once halfway through.

Bring a small saucepan of water to a rolling boil — lower

the room temperature eggs gently into the water.

🔥 Boil for exactly 6 minutes and 30 seconds for a fully

set white and molten, jammy orange yolk.

Transfer immediately to an ice bath for 3 minutes — peel

carefully under cold running water.

Whisk together the Greek yogurt, harissa paste, olive oil,

lemon juice, lemon zest, and salt until smooth and vivid

orange-red.

Taste the harissa yogurt — it should be tangy, spiced,

and slightly hot. Adjust harissa for heat level.

Spread a generous swooping layer of harissa yogurt

across the base of each serving bowl using an offset

spatula or the back of a spoon.

Arrange the hot crispy smashed potatoes directly on the

yogurt base — pile them slightly for height and visual

drama.

Halve the soft-boiled eggs and place cut-side up in the

center of each bowl — scatter the crispy chickpeas, fresh

parsley, mint, and scallions across the full bowl, drizzle

with olive oil and extra harissa, finish with flaky salt and

serve immediately with a lemon wedge.

🕒 Prep time: 15 minutes

🔥 Cook time: 35 minutes

🍽️ Servings: 4 bowls

⚡ Difficulty: Easy