I’m still cooking Mediterranean this morning with this breakfast dish. If you haven’t tried Harissa, you must.
It is a fiery North African paste that is orangey-red in colour. It’s a mixture of peppers, dried red chillies, garlic, caraway seeds, ground cumin and coriander, tomato purée, salt and olive oil. It can be used as a condiment or as an ingredient in cooking and provides a real boost!
Here’s a picture so you’ll know what to look for. I found it at HEB, you can find it at Whole Foods and other grocery stores that sell a good variety of foods and it may be in a jar.
If you can’t find Harissa you can make it with 6 tablespoons extra virgin olive oil, 6 garlic cloves minced, 2 tablespoons paprika, 1 tablespoon ground coriander, 1 tablespoon ground dried Aleppo pepper, 1 teaspoon caraway seeds, and 1/2 teaspoon salt. Combine in a bowl and microwave until bubbly, about a minute, stirring halfway through. Cool to room temperature. Harissa is great on vegetables , eggs, meats, soups and even sandwiches.
This recipe is light with just using very little extra virgin olive oil, steaming the potatoes and the Harissa and cilantro adding so much flavor. I love this! Here’s the recipe.
Scrambled Eggs with Potatoes and Harissa
Ingredients
- 3 Tbsp Extra virgin olive oil
- 8 Oz Red potatoes, unpeeled,cut into 1/2 inch pieces
- 8 Oz Cremini mushrooms, button are fine too, halved if small or quartered if large
- 1/2 Onion, chopped fine
- 1/2 Cup Plus 2 tablespoons water
- Salt and pepper
- 1 Garlic clove, minced
- 12 Large eggs
- 2 Tbsp Harissa, plus extra for serving
- 2 Tbsp Cilantro, fresh and chopped
Instructions
- Heat 2 tbsp oil in 12 inch non stick skillet over medium heat until shimmering. Add potatoes, mushrooms, onions, 1/2 cup water and 1/4 teaspoon salt. Cover and cook, stirring occasionally until vegetables are softened, 8 to 10 minutes. Uncover and continue to cook, stirring occasionally, until evaporated and potatoes are golden brown. Stir in the garlic and cook until fragrant. Transfer to a bowl and cover to keep warm.
- Beat eggs, 3/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 2 tablespoons water together with fork in a bowl until thoroughly combined and mixture is pure yellow.
- Wipe skillet clean with paper towels and heat remaining 2 tablespoons oil. Add the egg mixture, constantly scraping the bottom and sides of the skillet until eggs begin to clump, 1 1/2 to 2 minutes.
- Reduce heat to low and gently and constantly fold eggs until clumped and slightly wet. Off the heat gently fold in potato mixture. Drizzle with the harissa and sprinkle with cilantro. Serve immediately, passing extra harissa.