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 |
Ingredients
- 8 large eggs
- Kosher salt
- 2 tablespoons unsalted butter
- 2 teaspoons harissa paste
- Freshly ground black pepper
Instructions
- 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.
Nutrition Facts
| 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 |
Reviews
Very good