Whether you’re treating your body as a temple or simply after something tasty, these Middle Eastern scrambled eggs are for you. Subtly spiced, soft and topped with a crumbly feta. SO GOOD. That may sound arrogant, but trust me, I’m a lawyer.
- LEVEL: Easy
- Prep: 5 min
- Cook: 5 min
- SERVES: 1-2
- Dairy Free
- Gluten Free
* Harissa is traditionally used in North African stews, soups and couscous. I use it much more freely, from marinades, dressings to dips. From the supermarket if you can get your hands on either Belazu’s Rose Harissa (£3.99) or Harry Brand Harissa (£2.95) you are winning – definitely the best for flavour!
*I love egg-whites and I also love short-cuts (ONLY if they do not sacrifice flavour) – Two Chicks Free Range Liquid Egg Whites (£3.00) is a brilliant product. It is actually less costly than separating eggs and has a long shelf life – 15 egg whites in a carton, winning.
1 egg white (1 tbsp. two chicks egg whites)
1 tbsp. harissa paste 1 tbsp. olive oil (or coconut oil)
½ cup baby spinach
30g feta, crumbled to garnish
1 tbsp. pink peppercorns, to garnish (optional)
pinch sea salt
pinch black pepper
1. Chop the chives and wash the spinach. Leave to one side.
2. Lightly whisk the 2 eggs and add the egg white to this bowl.
3. Heat ½ tbsp. olive oil in a frying pan over a medium-high heat for 15 seconds. Add the harissa paste and cook for a further 30 seconds.
4. Add the beaten eggs to the pan, and mix with the harissa. Cook for 15 seconds and add the washed spinach, chives (leaving some to garnish) and season.
5. Continue to mix so for a further 30 seconds – 1 minute, until the eggs have scrambled and cooked.
6. Serve either in the pan or on a plate and top with feta, peppercorns and chives.
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