Recipe courtesy of Food Network Kitchen

Soft Scrambled Eggs with Harissa

Name: Soft Scrambled Eggs with Harissa
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 2 to 4 servings
Ingredients: 8 large eggs; Kosher salt; 2 tablespoons unsalted butter; 2 teaspoons harissa paste; Freshly ground black pepper

1 Review

Level: Easy
Yield: 2 to 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

195

Total Fat

15

Saturated Fat

7

Carbohydrates

1

Dietary Fiber

0

Sugar

0

Protein

13

Cholesterol

387

Sodium

256

Total: 15 min
Active: 10 min

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.

Ingredients

8 large eggs

Kosher salt

2 tablespoons unsalted butter

2 teaspoons harissa paste

Freshly ground black pepper

Directions

WATCH

Watch how to make this recipe.

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.

Watch how to make this recipe.

Soft Scrambled Eggs with Harissa

1 Review

Ingredients

Directions

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