Description
Spiced harissa eggs basted in butter and served over creamy whipped goat cheese — bold, fast, and ready in 20 minutes.
Ingredients
4 oz fresh goat cheese (chèvre), room temperature
2 tablespoons heavy cream
1 small garlic clove, grated
Pinch of salt
4 large eggs
2 tablespoons harissa paste
1 tablespoon unsalted butter
1 tablespoon olive oil
Flaky salt and cracked black pepper
Fresh herbs — parsley, mint, or dill
Toasted sourdough or warm pita for serving
Instructions
1. Remove goat cheese from the fridge 30 minutes ahead. Beat with heavy cream, grated garlic, and salt until fluffy and smooth, about 90 seconds. Set aside.
2. Heat butter and olive oil together in a small skillet over medium heat until butter foams.
3. Add harissa paste and stir for 30 seconds until fragrant.
4. Crack eggs into the pan. Tilt and baste the whites with harissa butter every 30 seconds. Cook 2–3 minutes until whites are set and yolks remain runny.
5. Season with flaky salt and black pepper.
6. Spread whipped goat cheese on a warm plate. Slide eggs on top, drizzle with remaining pan butter, scatter herbs, and serve immediately with toasted bread.
Notes
Use rose harissa for a milder, more floral flavor.
Goat cheese must be at room temperature to whip properly.
Substitute labneh or whole-milk ricotta (plus a teaspoon of lemon juice) if needed.
Residual heat keeps cooking the eggs after you pull the pan — remove from heat the moment the whites are set.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Pan-fry
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 2 eggs with cheese
- Calories: 420
- Sugar: 2g
- Sodium: 480mg
- Fat: 33g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 395mg