1. Preheat  oven to 400F
2. Scrub and dice yams or sweet potatoes (leave the skin on) into small, uniform ½ inch cubes. In a large bowl, toss with a few tablespoons Harissa paste. ( Each harissa is different, so taste as you add). My version is mild so I add quite a bit…5-6 tablespoons. Store-bought will be spicier so add to taste.  If very spicy, dilute with olive oil. Make sure sweet potatoes are coated well. Salt and pepper to taste. If using store-bought harissa, check that it contains some oil. If not, make sure to add a little oil when tossing – so the potatoes crisp up in the oven.
3. Place potatoes on a parchment liked baking sheet, making sure they are not too crowded…this will allow them to crisp, rather than steam. Stir after 15 minutes. Check again after 10 minutes. Roast until crisp and tender.
4. While roasting, slice and brown Merguez sausage in a skillet with a little olive oil.  Saute some onions along with them if you like.
5. Poach your eggs, season with  salt and pepper and set aside.
6. Remove the sweet potato hash from the oven, and fold into the skillet along with the sausage and onions, and mix.
7. Gently place eggs over top, garnishing with fresh cilantro and if you like, more harissa.
8. Serve immediately!

To make Harissa Paste:

• Bring chilies to a boil in a large pot of water, turn heat off, cover, let sit 1 hour or overnight. Toast spices and grind them
• When rehydrated, remove seeds and stems. Place all the ingredients in a food processor and pulse until desired consistency.
• To store, place in a sealable jar and drizzle olive oil over top after each use, to preserve. It will last 1-2 months in the fridge.