Harissa's fiery flavor blends with eggs to yield a luscious sauce. The feta adds creaminess and a rich, cleansing saltiness complemented by the mint and olives.
Recipe courtesy of Jeffrey Saad
Print
Harissa-Baked Eggs with Feta, Mint, and Black Olives
Yield:
Serves 2 to 4
Level:
None
Yield:
Serves 2 to 4
Level:
None

Ingredients

  • 2 1/2 tablespoons olive oil
  • 4 large eggs
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon chopped garlic
  • 1/2 cup black olives, pitted and roughly chopped
  • 1/4 cup fresh mint leaves, roughly sliced
  • 2 tablespoons harissa
  • 2 cups canned chopped tomatoes with their juices
  • 2 cups chicken stock
  • 1/2 cup crumbled feta cheese
  • 1 cup Bush's Best garbanzo beans, rinsed and drained
  • 1/2 teaspoon cumin seed

Directions

1. Preheat the oven to 300 degrees F.  

2. Rub four ramekins with 1 1/2 teaspoons of the olive oil. Crack 1 egg into each dish. Sprinkle lightly with salt and pepper. 

3. In a medium skillet over medium heat, add another 1 1/2 teaspoons of the olive oil. Once the oil is hot, add the garlic, black olives, and mint (save a little of the mint for garnish). Stir just until you smell the garlic but do not brown it. Add the harissa, tomatoes, and chicken stock. Cook for 2 minutes at just below a simmer.

4. Spoon the mixture evenly over the eggs. It is very important that you pour the sauce over the eggs right away while it is still hot, so that the egg whites cook before the yolks get hard. Scatter the feta evenly over the top. Place the ramekins on a baking sheet and tent with foil (this will prevent the yolks from overcooking) and bake for about 10 minutes, or until the eggs are cooked to your desired doneness. Remember, the eggs will continue to cook slightly due to the residual heat after they are removed from the oven. 

5. While the eggs are baking, make sure the garbanzo beans are dry. Roughly chop. 

6. In a separate medium nonstick pan over medium-high heat, add the remaining 1 1/2 tablespoons olive oil. Once the oil is hot, add the garbanzo beans. Fry until golden and crispy, about 4 minutes. Turn off the heat. Stir in the cumin seed and a pinch of salt. Transfer to a plate to cool. 

7. Remove the ramekins from the oven and place each one on a plate lined with a damp napkin to prevent it from slipping. Divide the garbanzos over the top and garnish with a touch of the reserved sliced mint.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Poached Eggs Benedict

Recipe courtesy of Kelsey Nixon

Egg Fried Rice

Recipe courtesy of Ching-He Huang

Avocado and Egg Scramble

Recipe courtesy of Kelsey Nixon

Apple Pie Egg Roll

Recipe courtesy of Kelsey Nixon

Low and Slow Scrambled Eggs

Recipe courtesy of Chrissy Teigen

Bacon, Egg and Shrimp Fried Rice

Recipe courtesy of Ching-He Huang

Pork Roll Sandwich with Egg and Cheese

Recipe courtesy of Young Sun Huh

Curried Deviled Eggs

Recipe courtesy of Kelsey Nixon

Breakfast Tacos with Chorizo, Egg and Potato

Recipe courtesy of Kelsey Nixon

On TV

Unwrapped

7am | 6c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Cake Wars

5pm | 4c

Cake Wars

6pm | 5c

Cake Wars

7pm | 6c
On Tonight
On Tonight

Cake Wars

8pm | 7c

Cake Wars

9pm | 8c

Cake Wars

10pm | 9c

Cake Wars

11pm | 10c

Cake Wars

12am | 11c

Cake Wars

1am | 12c

Cake Wars

2am | 1c

Cake Wars

3am | 2c

Trending Videos

So Much Pretty Food Here