Eggs With Gigante Beans And Harissa Food

SOFT SCRAMBLED EGGS WITH HARISSA

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.

EGGS WITH GIGANTE BEANS AND HARISSA

Steps:

• Make the sauce: In a large, dry skillet over medium heat, toast the cumin seeds until fragrant. Transfer to a mortar and pestle and crush lightly.
• Return skillet to medium-high heat. Add 1 tablespoon oil. Stir in onion and bell pepper; cook until vegetables are translucent but not tender, about 5 minutes. Stir in harissa, tomatoes (break up with a wooden spoon), vinegar, sugar, 1/4 teaspoon salt and the toasted cumin. Simmer over medium heat for 5 minutes. Taste and adjust seasonings, if necessary. (Sauce can be made up to 5 days ahead and stored in the refrigerator.)
• Prepare the eggs and beans: Combine beans and 1/4 cup olive oil in a medium skillet over medium-low heat. Stir in a few tablespoons of reserved bean liquid. Cook gently until warmed through. Add salt to taste. If necessary, warm harissa sauce over medium heat.
• Place a large nonstick skillet over low heat. Add 1/4 cup olive oil. Crack in eggs; use spatula to push the whites back into shape. Cook gently, without moving, until yolks are warm but not set, 5 to 7 minutes. Sprinkle lightly with salt.
• Spread 2 tablespoons crème fraîche onto the center of four serving plates, then some warm harissa sauce. Top each with a slice of toast and drizzle with olive oil, then more harissa. Spoon beans over toast. Sprinkle with cilantro leaves, small sprigs and a light squeeze of lemon juice. Place two eggs on top of each helping of beans. Shave mojama generously over each plate or top with prosciutto, sliced into ribbons.

HARISSA-BAKED EGGS WITH FETA, MINT, AND BLACK OLIVES

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.