You may think I'm exaggerating when I say this is the BEST way to enjoy your morning eggs. I saw pesto eggs go viral, so as the #averagearabgirl I had to find a way to make an Arab version of the viral eggs, so what better than harissa.
Harissa is a hot chili red pepper paste used in Middle Eastern cuisine, specifically Tunisian and Moroccan. It is such a flavorful and spicy paste to add into your food, and adding it into my eggs this morning was the best thing since sliced bread. It took me a total of 5 minutes to make, so it's a win win. If you don't know where to buy harissa, you can either go to your local Middle Eastern or Indian market, or buy it online from Thrive Market or Amazon. I suggest buying one that is authentic and not an American brand. So, if you want to make these fantastic eggs, keep reading!
Prep time: 1 minute
Total time: 5 minutes
This recipe is dairy free, gluten free, and vegetarian.
1. 2 eggs
2. 1 TSP or more of harissa (depends how spicy you like it)
3. Extra virgin olive oil
4. Table salt
5. Lemon pepper
6. Freshly chopped cilantro for garnish
1. Grab a medium sized frying pan and place it on the stove on medium heat.
2. Add 1 TBSP of olive oil and once it simmers, add the 1 TSP of harissa paste and mix into the olive oil.
3. Crack in two eggs but separate from each other, don't let them touch.
4. Sprinkle on table salt to your liking, and cover the eggs.
5. Let them cook for about 2-3 minutes or to your liking. I like them medium well, just like in this picture.
6. Once they are done, add them to a plate, and garnish with the freshly chopped cilantro.