Harissa Pinwheel Brunch Crown with Shaved Spring Confetti

WHAT YOU'LL NEED

Ingredients

• 1 tablespoon, plus extra for the panOlive oil
• 8 ouncesGround chicken
• 2 clovesGarlic, minced
• 2 tablespoonsHarissa paste
• 1/2 teaspoonGround cumin
• 3/4 teaspoon, dividedKosher salt
• 1 sheet, about 8 ouncesFrozen puff pastry, thawed in the refrigerator
• 1/2 cupFeta cheese, crumbled
• 1/4 cup, dividedFlat-leaf parsley, chopped
• 1Large red bell pepper
• 4Large eggs
• 2 mediumCarrots
• 8 thick spearsAsparagus
• 4Radishes
• 2 tablespoonsLemon juice
• 2 tablespoonsExtra-virgin olive oil
• 1 teaspoonHoney
• 1 teaspoonDijon mustard
• 1/4 teaspoonBlack pepper
• 1/4 teaspoon, or to tasteCrushed red pepper flakes
• 2 tablespoons, torn with unnecessary authorityFresh dill

MAKE IT

Method

1. 01

   Heat the oven to 400°F (200°C). Line a large sheet pan with parchment and lightly oil it. This is now the official landing strip for the Brunch Crown.

2. 02

   Warm 1 tablespoon olive oil in a skillet over medium-high heat. Add the ground chicken and cook for 5 to 7 minutes, breaking it into small crumbles as though dismantling a tiny edible chandelier. Stir in the garlic, harissa, cumin, and 1/2 teaspoon salt; cook for 1 minute more. Confirm the chicken reaches 165°F (74°C), then spread it on a plate and let it cool for 10 minutes.

3. 03

   Unfold the puff pastry on a lightly floured surface. Scatter the cooled chicken mixture, feta, and half the parsley over it, leaving a 1/2-inch border. Roll it tightly from a long edge into one magnificent breakfast axle.

4. 04

   Cut the roll into 8 equal pinwheels with a sharp knife. Arrange them in a wide ring on the prepared pan, leaving a little space between them for expansion, ambition, and pastry politics.

5. 05

   Cut four 1/2-inch-thick rings from the widest part of the bell pepper, removing seeds and white membrane. Place the pepper rings inside the pastry crown. Bake everything for 12 minutes.

6. 06

   Remove the pan from the oven. Crack one egg into each pepper ring, keeping the yolks intact unless fate objects. Sprinkle the eggs with the remaining 1/4 teaspoon salt, black pepper, and red pepper flakes.

7. 07

   Return the pan to the oven and bake for 10 to 13 minutes, until the pastry is deeply golden and the egg whites are fully set. If you prefer firm yolks, continue baking until they reach your desired doneness.

8. 08

   Meanwhile, use a vegetable peeler to shave the carrots and asparagus into long ribbons. Thinly slice the radishes. This is the seasonal stripper portion: every vegetable removes its sensible outerwear and joins the parade.

9. 09

   Whisk together the lemon juice, extra-virgin olive oil, honey, and Dijon mustard. Toss with the vegetable ribbons, radishes, dill, and remaining parsley.

10. 10

    Slide the pastry-and-egg crown onto a platter. Heap the shaved salad in the center and around the edges with the confidence of a florist decorating a volcano. Serve warm while announcing that geometry has finally become edible.