Moroccan Chicken Hash with Harissa Cream

Ingredients

• 4 tablespoons olive oil, divided
• 2 boneless, skinless chicken breasts
• Salt, to taste
• Freshly ground black pepper
• Water
• 1 pound Russet potatoes, peeled and cut into 3/4-inch cubes
• 1/2 red pepper cut into 3/4-inch pieces
• 1/2 small head cauliflower, broken into bite-sized florets
• 1 large handful green beans, stems removed and cut into 1 1/2-inch pieces
• 1 1/2 cups 3/4-inch butternut squash cubes
• 1 medium onion, diced
• 2 medium cloves garlic, minced
• 1 tablespoon and 1 1/2 teaspoons harissa, divided
• 1 1/2 teaspoons sweet paprika
• 1 1/2 teaspoons ras el hanout
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 cup Greek green olives, rinsed, pitted, and sliced into quarters
• 3 tablespoons finely diced preserved lemon, peel only
• 4 large eggs
• 1 cup sour cream or crème fraîche

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