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!
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: