Harissa Egg Salad Food

SOFT SCRAMBLED EGGS WITH HARISSA

Soft Scrambled Eggs with Harissa image

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

Ingredients

8 large eggs
Kosher salt
2 tablespoons unsalted butter
2 teaspoons harissa paste
Freshly ground black pepper

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.

HARISSA EGG SALAD

Harissa Egg Salad image

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

Ingredients

1 ripe avocado, halved and pitted
1 teaspoon lime juice
3 hard-boiled eggs, peeled and halved
1 tablespoon harissa
1 tablespoon mayonnaise
2 teaspoons spicy brown mustard
salt and ground black pepper to taste
10 cornichons, chopped
3 large radishes, diced
1 spring onion, chopped
1 tablespoon minced fresh cilantro
1 tablespoon smoked paprika

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

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