Spicy Harissa Eggs

Spicy Harissa Eggs

Scrambled eggs are probably my favourite way to serve eggs, they are also very easy to dress up by adding different ingredients – see other ideas at the end of the post.

Spicy Harissa Eggs

A great breakfast, brunch or light meal – I think if serving for breakfast or brunch this is enough for two, but if serving as a lunch or evening meal then you will probably want to eat the lot yourself!

Serves 1-2

butter
1 small onion, diced
¼ cup canned diced tomatoes
½ tsp harissa paste or to taste
2 eggs, lightly beaten
¼ cup crumbled feta
1 tbsp chopped fresh coriander

1              Place a knob of butter and onion in a small frying pan over a medium heat and cook, stirring occasionally, for 4-5 minutes or until soft and translucent.

2              Add tomatoes and harissa paste and cook, stirring, for 3-4 minutes or until mixture reduces and thickens.

3              Reduce heat, pour in eggs and cook, stirring gently, to
scramble. When eggs are about half cooked, add feta and coriander and cook, until scrambled to your liking.

Serving suggestion: Serve on toasted sourdough or flat bread.

So tell me, what is your favourite way of cooking eggs?

Where did the ingredients for this dish come from:
Eggs: Verry Eggs – Napier; Coriander: The Chef’s Garden @
Epicurean
– Hastings; Harissa: Orcona Chilis ‘n’ Peppers – Hastings; Onion: Krismaw Gardens – Hastings; Feta: Origin Earth – Havelock North; Store Cupboard Ingredients: butter; canned tomatoes.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other scrambled egg recipes you might like to try:

Greek-style Scrambled Eggs

Greek-style Scrambled Eggs

Halloumi & Spinach Scrambled Eggs

Halloumi & Spinach Scrambled Eggs

Aromatic Indian-style Scrambled Eggs

Aromatic Indian-style Scrambled Eggs

Chorizo Scramble

Chorizo Scramble

 

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