HARISSA BAKED EGGS RECIPE WITH CHICKPEAS, SPINACH, AND SUMAC
Bold Mediterranean flavors turn a simple shakshuka into something new and exciting when you whip up this harissa baked eggs recipe! With rich aromatics, savory chickpeas, spicy harissa and pepper flakes, this dish packs enormous flavor in mere minutes in a single skillet and is perfect for breakfast or dinner!
Provided by Karly Gomez
Time 20m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Heat 2 tablespoons olive oil in a 10-inch, high-sided, oven-proof skillet over medium heat. Add the garlic and thyme and cook until softened and aromatic, but not browned, around 2 minutes.
- Add the chickpeas and harissa paste and cook for 2 minutes, or until warm and thoroughly coated, then add the spinach, tomato puree, diced tomatoes, and red pepper flakes. Bring mixture to a simmer.
- Create 4 small wells in the top of the mixture then carefully crack an egg into each well. Transfer skillet to oven and allow to cook for 5-6 minutes, or until the whites have set but the yolks are still runny. Remove from oven and sprinkle the eggs with sumac and drizzle with remaining 1 tablespoon of olive oil. Enjoy immediately.
Nutrition Facts : Calories 239 kcal, Carbohydrate 19 g, Protein 10 g, Fat 15 g, SaturatedFat 3 g, Cholesterol 164 mg, Sodium 291 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
HARISSA BAKED EGGS
These harissa baked eggs are so easy to make and adds a kick to your morning breakfast. Combing traditional Middle Eastern ingredients and spices, it will knock your socks off!
Provided by The Home Cook's Kitchen
Categories Breakfast
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400F/200C
- Heat olive oil in a small saucepan over low to medium heat.
- Add onions, sauté 5 minutes, then add the tomatoes.
- Stir tomatoes, then add the 4 tablespoons of water
- Add spices, salt and pepper and simmer a further 5 minutes, or until tomatoes start to reduce.
- Add tomato base to an oven proof, cast iron skillet.
- Made three little nests in the tomato base, and crack one egg into each nest.
- Bake in oven for 20-25 minutes, or until eggs are cooked to liking. *
Nutrition Facts : Calories 171 kcal, Carbohydrate 10 g, Protein 10 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 245 mg, Sodium 785 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
KIDS CAN MAKE: BAKED EGG-AND-HARISSA TARTS
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
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.
HARISSA-BAKED EGGS WITH FETA, MINT, AND BLACK OLIVES
Harissa's fiery flavor blends with eggs to yield a luscious sauce. The feta adds creaminess and a rich, cleansing saltiness complemented by the mint and olives.
Provided by Jeffrey Saad
Categories main-dish
Yield Serves 2 to 4
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 300 degrees F.
- 2. Rub four ramekins with 1 1/2 teaspoons of the olive oil. Crack 1 egg into each dish. Sprinkle lightly with salt and pepper.
- 3. In a medium skillet over medium heat, add another 1 1/2 teaspoons of the olive oil. Once the oil is hot, add the garlic, black olives, and mint (save a little of the mint for garnish). Stir just until you smell the garlic but do not brown it. Add the harissa, tomatoes, and chicken stock. Cook for 2 minutes at just below a simmer.
- 4. Spoon the mixture evenly over the eggs. It is very important that you pour the sauce over the eggs right away while it is still hot, so that the egg whites cook before the yolks get hard. Scatter the feta evenly over the top. Place the ramekins on a baking sheet and tent with foil (this will prevent the yolks from overcooking) and bake for about 10 minutes, or until the eggs are cooked to your desired doneness. Remember, the eggs will continue to cook slightly due to the residual heat after they are removed from the oven.
- 5. While the eggs are baking, make sure the garbanzo beans are dry. Roughly chop.
- 6. In a separate medium nonstick pan over medium-high heat, add the remaining 1 1/2 tablespoons olive oil. Once the oil is hot, add the garbanzo beans. Fry until golden and crispy, about 4 minutes. Turn off the heat. Stir in the cumin seed and a pinch of salt. Transfer to a plate to cool.
- 7. Remove the ramekins from the oven and place each one on a plate lined with a damp napkin to prevent it from slipping. Divide the garbanzos over the top and garnish with a touch of the reserved sliced mint.
HARISSA DEVILED EGGS
Deviled eggs take on a decidedly spicy flavor with the addition of harissa paste. Feel free to decorate them into pumpkins, eyeballs, or ghoulish faces for Halloween!
Provided by thedailygourmet
Categories Appetizers and Snacks 100+ Deviled Egg Recipes No Mayo Deviled Egg Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Place eggs in a large saucepan. Cover with cool water by 1 inch. Cover with a lid and bring water to a boil. Cook until yolks are set, 6 to 7 minutes. Transfer eggs to an ice bath.
- Cut cooled eggs in half lengthwise and carefully remove yolks to a large bowl. Mash yolks with a fork; add yogurt, harissa, garlic salt, cumin, 1 pinch paprika, and pepper. Stir until fully combined and smooth.
- Place yolk mixture into a piping bag or a plastic bag with a corner snipped off. Pipe mixture into the egg whites. Sprinkle some paprika on top. Refrigerate until ready to serve.
Nutrition Facts : Calories 81.3 calories, Carbohydrate 1.4 g, Cholesterol 166.2 mg, Fat 5.7 g, Fiber 0.2 g, Protein 6.3 g, SaturatedFat 1.9 g, Sodium 233.6 mg, Sugar 0.8 g
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