POACHED EGGS WITH HARISSA OIL
I came up with this on a whim because I love Harissa and I love poached eggs. Kicks it up a bit :) Please adjust the amount of Harissa to your liking and multiply the Harissa oil as needed depending on the amount of eggs or the amount of oil you want on each egg.
Provided by Jamilahs_Kitchen
Categories Breakfast
Time 12m
Yield 2 eggs, 1 serving(s)
Number Of Ingredients 5
Steps:
- First prepare the oil by placing the harissa and oil into a little bowl. Then poach your eggs.
- Fill a small skillet with water.
- Bring water to a full boil.
- Reduce heat to just below simmering.
- Add 1 teaspoon vinegar.
- Break egg carefully into water.
- If white spreads, push it toward center with a spoon.
- Cook for approximately 4 minutes, depending on desired firmness and how soft you wan the yolk.
- Remove egg with a slotted spoon.
- mix the oil and harissa together to make an emulsion and drizzle over the eggs.
- Serve on your favorite bread or toast or eat as is.
Nutrition Facts : Calories 264.1, Fat 23, SaturatedFat 5, Cholesterol 372, Sodium 142.5, Carbohydrate 0.7, Sugar 0.4, Protein 12.6
SWEET POTATO CAKES WITH POACHED EGGS
Try these gluten-free sweet potato cakes with poached eggs for a weekend brunch, or as a quick dinner. They're spiced with harissa to wake up your tastebuds
Provided by Kyle Boyce from London Grind
Categories Dinner, Lunch
Time 30m
Number Of Ingredients 10
Steps:
- To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together. Shape into 8 potato cakes. Heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.
- Poach the eggs in a saucepan of simmering water for 2-3 mins - the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.
- Spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and scatter over the micro herbs.
Nutrition Facts : Calories 507 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 23 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
COURGETTE & RICOTTA FRITTERS WITH POACHED EGGS & HARISSA YOGURT
Make courgettes the star of the show with these courgette and ricotta fritters with poached eggs and harissa yogurt topping. They're great for a lazy brunch
Provided by Esther Clark
Categories Breakfast, Brunch
Time 45m
Number Of Ingredients 13
Steps:
- Line a bowl with a clean cloth and add the courgette with a pinch of salt. Set aside for 30 mins, then use the cloth to squeeze out the excess liquid. Tip the courgette into a bowl with the ricotta, lemon zest, eggs and parmesan, then stir to combine. Fold in the flour and some seasoning.
- Stir the yogurt and harissa together in a small bowl and season with a pinch of salt. Set aside.
- Heat the oven to 180C/160C fan/gas 4. Heat the oil in a non-stick frying pan and spoon in six mounds of the courgette mixture. Cook over a medium heat for 3-4 mins each side until golden brown. Transfer to a baking sheet and bake for 10 mins.
- Meanwhile, heat your grill to high, then cook the pancetta, if using, for 2-3 mins on each side until crisp.
- Bring a pan of water to the boil. Drizzle a little of the vinegar into a ramekin and crack an egg into it. Swirl the water in the pan with a wooden spoon to create a whirlpool in the middle, then gently tip the egg into it and simmer for 3 mins. Repeat with the second egg. Serve three fritters stacked on each plate, topped with an egg and three slices of pancetta, alongside a dollop of the harissa yogurt, then scatter over the herbs.
Nutrition Facts : Calories 485 calories, Fat 31 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium
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