Poached Eggs With Harissa Oil

May 16, 2023May 16, 20230 12

A spicy twist on classic poached eggs

by The Chefin Breakfast/Brunch

Prep

5 min

Cook

10 min

Ready In

15 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

260

Sugar

Fat

23g

Poached eggs are a classic breakfast dish, but this recipe puts a spicy twist on the traditional recipe. The harissa oil is a North African condiment made from chili peppers, garlic, and other spices, giving the dish a unique flavor and a bit of a kick. Poaching eggs can be tricky, but with some practice, it is an easy and healthy way to prepare eggs. This recipe is perfect for those who like a little heat and want to switch up their morning routine.

Instructions

1.	To make the harissa oil, mix the harissa and olive oil together in a small bowl until well combined.
2.	Fill a medium-sized saucepan with water, vinegar, and a pinch of salt and bring the water to a boil.
3.	While the water is boiling, crack the eggs into two small bowls.
4.	When the water has come to a boil, reduce the heat to a simmer and gently slide the eggs into the water.
5.	Cook the eggs for 3-4 minutes for a soft poach and 5-6 minutes for a firmer poach.
6.	Use a slotted spoon to remove the poached eggs from the water and place them on a paper towel to dry.
7.	Drizzle the harissa oil over the poached eggs and season with sea salt to taste.

PROS

This recipe is a delicious and healthy breakfast option that is easy to prepare.

The harissa oil adds a spicy kick to the classic poached egg dish, making it a unique and flavorful meal.

CONS

Poaching eggs can be difficult and requires some practice to get right.

The harissa oil may be too spicy for some people’s taste.

HEALTH & BENEFITS

Eggs are a great source of protein and contain essential vitamins and minerals.
The harissa oil contains healthy fats and capsaicin, which has been linked to reducing inflammation and aiding in weight loss.
However, the dish is high in fat due to the oil and eggs.

	2 eggs
	2 teaspoons vinegar
	2 teaspoons harissa
	1 tablespoon olive oil
	sea salt ( to taste )