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Two boys brew halloumi egg rosti edit
Harry Weir and Brian Clarke

Sweet potato rosti, grilled halloumi and poached eggs

We love this brunch recipe from Two Boys Brew.

Serving: 4
Time: 1hr- 1hr 30mins
Difficulty: Medium


  • 400g sweet potato, peeled
  • 1 red onion
  • 2 red chillies
  • 1⁄2 thumb-sized piece ginger
  • 10g parsley
  • 1 lime
  • 1 pinch Maldon sea salt
  • 300g plain flour
  • 2 eggs
  • 100g panko breadcrumbs
  • 6 red peppers
  • 2 red onions
  • 2 cloves garlic
  • Olive oil
  • 1 pinch Maldon sea salt
  • 100g sugar
  • 120ml white wine vinegar
  • 300g dried chickpeas
  • 50-100ml olive oil
  • 1 lemon
  • 1⁄2 teaspoon garlic purée
  • 1⁄2 tablespoon tahini
  • 1 pinch Maldon sea salt
  • 1⁄2-1 tablespoon harissa paste
  • 5 litres water
  • 500ml white wine vinegar
  • 8 free range eggs
  • 250g block of halloumi
  • 1 stalk cavolo nero, prepped and chopped
  • 1 tablespoon garlic purée
  • 20g nigella seeds


  1. Grate the sweet potato and squeeze out any excess water. Finely dice the onions, chilli, ginger and parsley and add to the sweet potato. Zest the lime into the mix, season with the salt and mix well.
  2. Add flour to the mix, beat the eggs and mix it all together. Weigh each rosti at 130g and pané in panko breadcrumbs. Keep in the fridge until needed.
  3. To make the salsa, finely slice the peppers, onions and garlic. Heat the oil in a pot and sweat down the onions and garlic for 10 minutes until so . Add the peppers, salt, sugar and vinegar. Cook down until the peppers are so and in their own sauce.
  4. To make the hummus, soak the chickpeas overnight in cold water. Strain the chickpeas and place in a pot with fresh water and bring to the boil. Cook for an hour until soft.
  5. Blend the cooked chickpeas with the oil, lemon juice, garlic purée and tahini together, adding more oil if necessary to loosen it up. Add between half and a full tablespoon of harissa paste, depending on how spicy you want it. Season. Cover with clingfilm to prevent a skin from forming on the top.
  6. To poach the eggs, fill a deep saucepan with water and bring to the boil. Once the water starts to boil, add the white wine vinegar. Bring back to the boil, once the water is a consistent roll, drop in the eggs. Set a timer for three minutes. Remove, drain and serve immediately. You will probably have to do this in batches so keep warm as you go.
  7. Drop the rosti into a hot fryer and cook until golden brown. Place in the oven at 170C/gas mark 3 to finish them off for a few minutes.
  8. While the rosti is in the oven, slice the halloumi into eight slices. Heat a griddle pan and grill the halloumi on both sides until golden brown. Place one heaped tablespoon of harissa hummus in the bowl and drag towards the edge of the bowl.
  9. Heat some oil in a pan, add the garlic purée and cavolo nero and wilt down. Place this on the bottom of the bowl, on top of the hummus. Place the rosti on top of the cavolo nero, then the grilled halloumi and top with the red pepper salsa.
  10. Place one poached egg on top of the red pepper salsa and one on the side, sprinkle with nigella seeds and serve.