Harissa Egg Salad Recipes
HARISSA EGG SALAD
Boiled eggs, avocado, and harissa are stars in this spicy twist on a classic. Serve on toast or try in lettuce leaves for a refreshing touch.
Provided by Buckwheat Queen
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 15m
Yield 2
Number Of Ingredients 12
Steps:
- Combine 1/2 the avocado and lime juice in a bowl. Mash with a fork. Scoop egg yolks into the bowl. Add harissa, mayonnaise, and mustard. Mix until creamy. Season with salt and pepper.
- Add cornichons, radishes, and onion to the bowl. Mix to coat the vegetables.
- Coarsely chop remaining avocado and egg whites. Fold into salad mixture in the bowl, taking care to leave some chunks of avocado. Top with cilantro and paprika before serving.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 14.3 g, Cholesterol 320.6 mg, Fat 29.3 g, Fiber 9.1 g, Protein 13 g, SaturatedFat 5.5 g, Sodium 569.4 mg, Sugar 2.6 g
SOFT SCRAMBLED EGGS WITH HARISSA
Simple scrambled eggs get a spicy kick from North African hot chili-pepper paste (a little goes a long way). Available in the condiment aisle of many grocery stores, harissa packs welcome heat and complex flavor: lemon, garlic and sometimes smoke.
Provided by Food Network Kitchen
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 5
Steps:
- Lightly beat the eggs in a medium bowl with some salt.
- Melt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides. Add the eggs and cook, stirring the eggs and scraping the sides and bottom of the skillet with a heatproof rubber spatula, until small curds form and the eggs are just set, 7 to 9 minutes.
- Add the butter and harissa and gently fold in with the spatula until the butter is melted. Serve hot, seasoned with pepper.
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.
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