Harissa Eggs with Herby Yogurt and Buttery Toasted Bread: A Flavorful Morning Delight
Growing up, breakfast was always a cherished ritual in my family. My mother would whip up various dishes, but the one that always stood out was her spicy harissa eggs. The aroma of spices wafting through the kitchen would draw us in, and we would gather around the table, eager to dig in. This recipe is a tribute to those mornings, infused with warmth, love, and a touch of spice.
What Makes It Special
This dish is not just about the ingredients; it’s about the experience. Here’s why it stands out:
- Bold Flavors: The harissa brings a delightful heat that wakes up your taste buds.
- Creamy Contrast: The herby yogurt adds a cooling effect, balancing the spice perfectly.
- Comforting Texture: Buttery toasted bread is the ideal vessel for scooping up every last bite.
Gather Your Ingredients
Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 2
- 4 large eggs
- 2 tablespoons harissa paste
- 1 cup plain yogurt
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh cilantro, chopped
- 2 slices of your favorite bread
- 2 tablespoons butter
- Salt and pepper to taste
Let’s Get Cooking
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In a small bowl, mix the yogurt with the chopped parsley and cilantro. Season with salt and pepper to taste. Set aside.
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In a skillet over medium heat, add the harissa paste and cook for about 1 minute until fragrant.
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Crack the eggs into the skillet, gently swirling them in the harissa. Cover and cook until the whites are set but the yolks are still runny, about 5-7 minutes.
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While the eggs are cooking, toast the bread in another skillet with butter until golden brown and crispy.
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To serve, place the eggs on a plate, dollop the herby yogurt on top, and serve with the buttery toast on the side.
My Pro Tips
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For an extra kick, add a sprinkle of chili flakes on top of the eggs before serving.
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Feel free to swap the herbs in the yogurt for whatever you have on hand—dill or mint work beautifully too!
What to Serve With It
- A fresh arugula salad with lemon vinaigrette
- A glass of freshly squeezed orange juice
- Some sliced avocado for added creaminess
FAQs
Q: Can I make this dish ahead of time?
A: While the eggs are best served fresh, you can prepare the herby yogurt in advance and store it in the fridge for up to 2 days.
The Heart of the Dish
This recipe is more than just a meal; it’s a celebration of flavors and memories. Each bite transports me back to those cozy mornings filled with laughter and love. I hope it brings you the same joy and warmth it brings me.
Your Turn
I invite you to try this recipe and make it your own! Experiment with different spices or toppings, and don’t forget to share your experiences. I’d love to hear how you enjoyed your harissa eggs!
Harissa Eggs With Herby Yogurt and Buttery Toasted Bread
Ingredients
- 4 large eggs
- 2 tablespoons harissa paste
- 1 cup plain Greek yogurt
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 2 slices of bread (your choice)
- 2 tablespoons butter
- Fresh arugula salad with lemon vinaigrette
- Sliced avocado for added creaminess
- A glass of freshly squeezed orange juice
Instructions
- In a skillet over medium heat, add a little oil and cook the eggs sunny-side up or to your liking.
- Once the eggs are almost done, add the harissa paste and gently spoon it over the eggs to warm it.
- In a small bowl, mix together the Greek yogurt, dill, parsley, salt, and pepper.
- Toast the bread in a separate pan with butter until golden brown.
- Serve the eggs on a plate, topped with herby yogurt, alongside the buttery toast, arugula salad, and sliced avocado.
- Enjoy with a glass of freshly squeezed orange juice.
Nutrition Information
