Add kumara to a large saucepan and cover with water. Cover and bring to a boil, then reduce heat to a simmer. Cook for 10 minutes, until just tender. Drain and spread out on a tray to dry.

Heat 2 tbsp oil in a large frying pan over medium-high heat. Add onion and garlic, and cook for three minutes until they begin to brown.

Add halloumi, harissa, spices and salt, along with the cooked kumara, and cook for 10 minutes, tossing every now and then, until the kumara and halloumi are nicely browned all over. Remove from heat and stir through the parsley and lime juice.

Meanwhile, heat 2 tbsp of oil in a large frying pan over medium-high heat. Crack in the eggs, spaced apart. Cook, tilting the pan and using a spoon to pour the hot oil over the eggs as they cook (this helps the tops cook without needing to flip). This should take four to five minutes – if you prefer a firmer egg, flip and cook to your liking.

To make the dressing, whisk together all ingredients in a small bowl to combine.

To serve, divide the fried hash among serving plates and top with the eggs. Scatter over the avocado, spoon over the dressing and garnish with parsley. Serve immediately.

Recipe created for The Avo Tree by Olivia Moore That Green Olive