Scrambled eggs with hot sauce

Scrambled eggs with hot sauce

Ojja

By
From
Hazana
Serves
4-6
Photographer
Mowie Kay

In this recipe, eggs are scrambled with a spicy hot sauce made with tomato puree, harissa, plenty of garlic, ground caraway and coriander, which gives them a delicious flavour and a vibrant orange colour.

Ingredients

Quantity Ingredient
3 tablespoons extra virgin olive oil
6 garlic cloves, finely chopped
1 tablespoon concentrated tomato puree, dissolved in a little hot water
1-2 teaspoons Sabbath artichoke salad with fennel and harissa, harissa, to taste
1/2 teaspoon ground caraway seeds
1/2 teaspoon ground coriander seeds
1/2 teaspoon paprika
salt
8 eggs, beaten
2 tablespoons finely chopped flat-leaf parsley

Method

  1. Heat the olive oil in a heavy saucepan, add the garlic and cook over a moderate heat for 1–2 minutes without browning. Add the diluted tomato puree, harissa and spices, then season with salt and mix well. Bring to the boil and simmer for 5 minutes.
  2. Add the eggs and cook over a gentle heat, stirring constantly with a wooden spoon, until the eggs have a creamy consistency. Serve at once, garnished with parsley.
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