Harissa Baked Eggs With Feta Mint And Black Olives Recipes

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KIDS CAN MAKE: BAKED EGG-AND-HARISSA TARTS



Kids Can Make: Baked Egg-and-Harissa Tarts image

These little egg boxes make breakfast or brunch special with a nudge of heat from the harissa, a Tunisian roasted red pepper paste. For little kids: Let them help with measuring and pressing down the baked puff pastry. For big kids: Let them score the dough and crack the eggs into each square.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 10

One 9-ounce sheet puff pastry, thawed
4 large eggs
8 red and/or yellow cherry tomatoes, halved
Kosher salt and freshly ground black pepper
1 tablespoons prepared harissa
2 teaspoons olive oil
1 cup packed fresh parsley and/or dill leaves
1/4 cup crumbled feta cheese
1 scallion, sliced
1 teaspoon fresh lemon juice

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
  • Unfold the puff pastry, and cut it into 4 equal squares (you don't have to roll the dough out). Arrange the squares, evenly spaced, on the prepared baking sheet. Measure about 1/4 inch in from one side of each square, and score the dough all down that side almost all the way through with a sharp knife. Repeat with the remaining 3 sides, making sure the cuts meet in the corners (you're making a square within a square). Poke each inner square several times with a fork.
  • Bake the dough until puffed and lightly golden, 15 to 20 minutes. Let cool for a few minutes, then press on the center of each puff with the bottom of a measuring cup to make a well. Let cool completely. (These shells can be made up to 3 days in advance and stored in an airtight container at room temperature.)
  • Crack 1 egg directly into the well of each pastry shell. Dividing evenly, arrange the tomato halves cut-side up on the egg whites. Sprinkle the egg and tomato with salt and pepper. Bake until the egg whites are just set but still slightly jiggly and the yolk is still runny, 15 to 20 minutes.
  • Meanwhile, whisk together the harissa, 1 tablespoon water, 1 teaspoon of the oil and a pinch of salt in a small bowl. Toss the herbs, feta, scallions, lemon juice, the remaining 1 teaspoon oil and a pinch of salt in another small bowl.
  • Drizzle each baked tart with some of the harissa sauce, and top with a little mound of the herb salad.

BLACK OLIVES WITH HARISSA



Black Olives with Harissa image

Categories     Olive     Marinate     Cocktail Party     Spice     Bell Pepper     Hot Pepper     Summer     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 11

1 pound oil-cured black olives (preferably Moroccan)*
For harissa:
1 teaspoon cuminseed
1/2 teaspoon coriander seeds
1/2 teaspoon caraway seeds
2 hot red dried chilies*, stemmed but not seeded (about 2 inches in length)
2 garlic cloves
1/2 teaspoon coarse salt, or to taste
1 medium red bell pepper, roasted (procedure follows) and chopped coarse
1 tablespoon olive oil
*available at Middle Eastern or Mediterranean markets

Steps:

  • In a colander rinse olives under cold water 1 minute and in a large bowl cover with cold water. Soak olives 4 hours to remove excess salt and drain well.
  • Make harissa: In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder grind seeds fine. If using mortar and pestle, add chilies, garlic, and salt and pound to taste. If using a spice or coffee grinder, transfer seeds to a small food processor and add chilies, garlic, and salt. Grind mixture to a paste. Add pepper and oil and pound or purée to a coarse paste.
  • In a large bowl stir together harissa and olives and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered.
  • Serve olives at room temperature.
  • To roast peppers:
  • Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes. (Or to broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off pepper tops and discard seeds and ribs.

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