Shrimp With Scrambled Eggs and Red Pepper Harissa

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.