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Soft Scrambled Eggs with Harissa

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.
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  • Level: Easy
  • Total: 15 min
  • Active: 10 min
  • Yield: 2 to 4 servings
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8 large eggs

Kosher salt  

2 tablespoons unsalted butter 

2 teaspoons harissa paste 

Freshly ground black pepper 


  1. Lightly beat the eggs in a medium bowl with some salt.
  2. 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.  
  3. Add the butter and harissa and gently fold in with the spatula until the butter is melted. Serve hot, seasoned with pepper.
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