Shrimp With Scrambled Eggs and Red Pepper Harissa

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#51589

If you like ketchup on your eggs, this is a must-try. Harissa is a chile paste common in North African cuisine. It is a bold flavor without being burning hot.

photo of Shrimp With Scrambled Eggs and Red Pepper Harissa

serves/makes:

ready in:
under 30 minutes

ingredients

1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon caraway seeds
2 dried red chilies (more or less to taste)
2 cloves garlic, unpeeled
1 1/2 red bell pepper, roasted, jarred (or roasted and peeled yourself in advance)
1 tablespoon tomato paste
salt
1/3 cup olive oil
1 pound uncooked medium shrimp, shelled and deveined
6 large eggs
milk
salt and pepper
2 tablespoons butter
2 tablespoons minced chives

directions

In a small saute pan, toast cumin, coriander and caraway seeds, dried red pepper and garlic for about five minutes until fragrant. Add seeds and chilies to blender. Peel garlic and add to blender.

To spices, add red peppers, tomato paste, and some salt. Blend with olive oil until seasoning is fairly well processed and mixture is smooth. Taste and add more salt if necessary.

Preheat a large saute pan and bring harissa sauce to a simmer in it.

Meanwhile, beat eggs with a bit of milk (couple of tablespoons) and some salt and pepper.

Preheat a large saute pan over medium with the butter. Add egg mixture. Turn heat down to medium low. Stir fairly consistently with a heat resistant spatula.

Rinse and drain shrimp. Add to harissa. Bring back to simmer and reduce heat. Cover for two minutes until shrimp have turned pink.

When eggs have adequately congealed, transfer to a large serving platter top with harissa and shrimp sauce. Sprinkle with chives and serve.