Best 3 Poached Eggs With Harissa Oil Recipes
Indulge in a culinary journey with our tantalizing poached eggs, artfully crafted with aromatic harissa oil. This delightful dish offers a symphony of flavors and textures, sure to awaken your taste buds and leave you craving for more. Dive into the vibrant world of spices as harissa oil, a North African delight, takes center stage, enveloping the poached eggs in a fiery embrace. Its bold and smoky notes blend seamlessly with the richness of the eggs, creating a harmonious balance of heat and creaminess. Elevate your breakfast, brunch, or lunch experience with this vibrant dish, accompanied by a zesty tomato sauce and refreshing mint and parsley salad. Treat yourself to a taste of Morocco with our vegan harissa recipe, or explore a variation using roasted red bell peppers for a smoky twist. Discover the versatility of harissa oil as you explore our collection of delectable recipes, from harissa roasted carrots to harissa chicken thighs, each offering a unique culinary adventure.
Here are our top 3 tried and tested recipes!
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
EASY POACHED EGGS
Poaching is a simple way to transform the humble egg into a luxurious treat. Once you get this technique down pat, you can enjoy poached eggs for an easy breakfast, a satisfying lunch, or a light dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Yield Makes 3 to 4
Number Of Ingredients 1
Steps:
- In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan. Crack each large egg into a separate small bowl (do not use eggs with broken yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them.
- Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary.
- Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving.
Nutrition Facts : Calories 71 g, Fat 5 g, Protein 6 g
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
Tips:
- For perfectly poached eggs, use the freshest eggs possible and bring the water to a gentle simmer before adding them.
- To prevent the eggs from sticking to the bottom of the pan, add a splash of vinegar or lemon juice to the water.
- If you don't have a slotted spoon, you can use a large spoon to carefully lift the eggs out of the water.
- To make harissa oil, simply whisk together harissa paste, olive oil, and lemon juice.
- Serve poached eggs with harissa oil, yogurt, and toasted bread for a delicious and satisfying breakfast or brunch.
Conclusion:
Poached eggs with harissa oil is a quick and easy dish that is perfect for a special breakfast or brunch. The harissa oil adds a delicious spicy and flavorful kick to the eggs, while the yogurt and toasted bread help to balance out the flavors. This dish is sure to impress your guests and leave them wanting more.
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