•  4 large sweet potatoes, cubed
  • 1 tsp kosher salt
  • 4 tbsp Olivino's Harissa Olive Oil
  • 1 pound brussel sprouts, thinly sliced or shredded with mandolin
  • 1 pound thick cut bacon, cooked and crumbled *Optional
  • 12 poached eggs (for meal prepping, cook these when ready to serve)


  1. Preheat oven to 400 degrees
  2. On a foil lined sheet pan, drizzle sweet potatoes with half of the Harissa olive oil (more if needed to coat) and season with half of kosher salt
  3. On a second foil lined sheet pan, drizzle brussel sprouts with remaining Harissa Oil (more if desired) and season with remaining kosher salt
  4. Place both sheet pans in oven and bake for 20-25 minutes. You are looking for lightly browned potatoes and brussel sprouts. The cook time on each will vary depending on how thinly you slice them, so keep an eye on them your first time
  5. Portion even amounts into bowls and top with crumbled bacon
  6. Poach eggs (it's super easy, YouTube it if you have to ) and top each bowl with two eggs
  7. Alternatively, you can bag and refrigerate your ingredients until you are ready to serve. When ready, simply place sweet potatoes, brussel sprouts, and bacon in a bowl and microwave until warm. Poach your eggs (or fry in a little move Harissa Oil) top and enjoy!