Poached Eggs With Harissa Oil Recipes

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POACHED EGGS WITH HARISSA OIL



Poached Eggs With Harissa Oil image

I came up with this on a whim because I love Harissa and I love poached eggs. Kicks it up a bit :) Please adjust the amount of Harissa to your liking and multiply the Harissa oil as needed depending on the amount of eggs or the amount of oil you want on each egg.

Provided by Jamilahs_Kitchen

Categories     Breakfast

Time 12m

Yield 2 eggs, 1 serving(s)

Number Of Ingredients 5

2 eggs
2 teaspoons vinegar
2 teaspoons harissa
1 tablespoon olive oil
sea salt (to taste)

Steps:

  • First prepare the oil by placing the harissa and oil into a little bowl. Then poach your eggs.
  • Fill a small skillet with water.
  • Bring water to a full boil.
  • Reduce heat to just below simmering.
  • Add 1 teaspoon vinegar.
  • Break egg carefully into water.
  • If white spreads, push it toward center with a spoon.
  • Cook for approximately 4 minutes, depending on desired firmness and how soft you wan the yolk.
  • Remove egg with a slotted spoon.
  • mix the oil and harissa together to make an emulsion and drizzle over the eggs.
  • Serve on your favorite bread or toast or eat as is.

Nutrition Facts : Calories 264.1, Fat 23, SaturatedFat 5, Cholesterol 372, Sodium 142.5, Carbohydrate 0.7, Sugar 0.4, Protein 12.6

SWEET POTATO CAKES WITH POACHED EGGS



Sweet potato cakes with poached eggs image

Try these gluten-free sweet potato cakes with poached eggs for a weekend brunch, or as a quick dinner. They're spiced with harissa to wake up your tastebuds

Provided by Kyle Boyce from London Grind

Categories     Dinner, Lunch

Time 30m

Number Of Ingredients 10

4 eggs
50g harissa
200g Greek yogurt
handful micro herbs
500g sweet potato, peeled and grated
200g gluten-free flour
1 small pack parsley, chopped
4 egg whites
50g harissa
olive oil, for frying

Steps:

  • To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together. Shape into 8 potato cakes. Heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.
  • Poach the eggs in a saucepan of simmering water for 2-3 mins - the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.
  • Spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and scatter over the micro herbs.

Nutrition Facts : Calories 507 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium

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