Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Soft Scrambled Eggs with Harissa
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- Level: Easy
- Total: 15 min
- Active: 10 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 195
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 13 g
- Cholesterol
- 387 mg
- Sodium
- 256 mg
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.
- Level: Easy
- Total: 15 min
- Active: 10 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 195
- Total Fat
- 15 g
- Saturated Fat
- 7 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 13 g
- Cholesterol
- 387 mg
- Sodium
- 256 mg
Ingredients
Directions
- 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.
