Turkish Feta & Harissa Eggs with Spiced Potato Hash & Creamy Leeks

Steps

1. Preheat oven to 220°C. Prep & cook potatoes. Prep potatoes, roasted capsicum and garlic. Toss potatoes and roasted capsicum in an oven-proof fry-pan (or baking dish) with potato spices, garlic and a drizzle of oil. Season with salt and pepper and roast for about 25 minutes, until potatoes are golden and tender.
2. Prep & cook leeks. Prep leeks. Heat a knob of butter with a drizzle of oil in a medium fry-pan on medium-high heat. Cook leeks, stirring, for about 6 minutes, until soft. Add creamy leek spices and cook for 30 seconds, until fragrant. Add water measure, bring to a simmer and cook for about 3 minutes, until water has reduced by half. Remove from heat and stir through sour cream, until combined. Season to taste with salt and pepper.
3. Finish potatoes & eggs. Spoon leeks evenly over cooked potatoes. Crack eggs on top of leeks and season with salt and pepper. Dollop over harissa and crumble over feta. Return to oven for a further 8-10 minutes, or until eggs are cooked to your liking. Prep cherry tomatoes and dill.
4. Serve potatoes and eggs topped with cherry tomatoes, sumac and dill.