Harissa-Baked Eggs With Feta, Mint, And Black Olives
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
57
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2.5 tbsps
Olive Oil4 large
Egg1 tsp
Garlic (chopped)2 tbsps
Harissa2 cups
Chicken Stock1 cup
Crumbled Feta Cheese1 tsp
Cumin SeedDirections:
1
Preheat the oven to 300 degrees F
2
Rub four ramekins with 1 1/2 teaspoons of the olive oil
3
Crack 1 egg into each dish
4
Sprinkle lightly with salt and pepper
5
In a medium skillet over medium heat, add another 1 1/2 teaspoons of the olive oil
6
Once the oil is hot, add the garlic, black olives, and mint (save a little of the mint for garnish)
7
Stir just until you smell the garlic but do not brown it
8
Add the harissa, tomatoes, and chicken stock
9
Cook for 2 minutes at just below a simmer
10
Spoon the mixture evenly over the eggs
11
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
12
Scatter the feta evenly over the top
13
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
14
Remember, the eggs will continue to cook slightly due to the residual heat after they are removed from the oven
15
While the eggs are baking, make sure the garbanzo beans are dry
16
Roughly chop
17
In a separate medium nonstick pan over medium-high heat, add the remaining 1 1/2 tablespoons olive oil
18
Once the oil is hot, add the garbanzo beans
19
Fry until golden and crispy, about 4 minutes
20
Turn off the heat
21
Stir in the cumin seed and a pinch of salt
22
Transfer to a plate to cool
23
Remove the ramekins from the oven and place each one on a plate lined with a damp napkin to prevent it from slipping
24
Divide the garbanzos over the top and garnish with a touch of the reserved sliced mint