I love spicy foods, always have.
The hubbs has more sensitive tastes, but son takes after me.
A minute muffin split and toasted, topped with a sunny side up egg and home-made harissa.
There are hundreds of variations, I like this basic one best when I’m not looking for cheesy or a specific flavor.
You can, of course, add chives, cheese, jalapeno, etc – just add 1-2T water to the egg as you beat it to offset any additional dry ingredients.
1 large or jumbo egg, it doesn’t matter
1tsp olive oil (or whatever you prefer)
2T flax meal
2T almond flour
1/4tsp baking powder
healthy pinch of salt
In a microwave safe cup (I use a 4” soup mug, you get a standard english muffin size out of it) :
mix the egg, salt and oil with a fork, then add the dry ingredients and mix well with the fork.
Microwave for 2 to 2 ½ minutes or until it’s not wet looking right in the center.
Pop it out onto a rack so it can cool all around.
Slice in half and lightly butter, then pop it in a pan and brown on both sides.
Harissa My Way
Harissa doesn’t usually have tomato, but I love it this way.
about 5 dried red New Mexico chilis (4” long or so)
1-2 jalapeno or serrano chilis, fresh
2 cups boiling water for soaking
Decap the peppers and shake out the seeds if you want to temper the heat. Save the seeds for another use.
Use scissors and cut the dried peppers into chunks and put those, and the fresh peppers into a bowl , cover with the boiling water and weight down so they don’t float.
Let them soak an hour.
Once that is done, drain them and reserve ¼ cup of the liquid in case you need it to thin the harissa.
In a food processor place the peppers along with:
1 small onion, roughly chopped
1 red bell pepper, roughly chopped
3 cloves garlic, peeled
1T corriander seed
1 tsp ground cumin
2T lemon juice
2T good olive oil
½ tsp salt
½ cup tomato puree or tomato sauce
Puree everything until relatively smooth.
Taste (carefully!) and add more salt if needed, or tomato sauce if needed to tone down the heat.
If it’s not hot enough, add some of the reserved pepper seeds.
If it’s too thick, add a little of the reserved soaking liquid.
Refrigerate in a glass jar, not plastic.