Ingredients

2 avocados, cubed

1 cup tender herbs, such as cilantro and dill

1 serrano or jalapeño pepper, seeded and sliced

1/4 cup chopped green onions

3 tablespoons sesame seeds

2 tablespoons toasted sesame oil

2 tablespoons lemon juice

Sea salt, to taste

4 tablespoons salted butter

1-2 teaspoons crushed red pepper flakes

1/2 teaspoon sweet paprika

4 ounces goat cheese

2-3 teaspoons honey

Black pepper, to taste

6 eggs, cooked to your liking

1/2 teaspoon red harissa

Naan or toast, for serving

Instructions

Step 1: Make the avocado salad by combining the cubed avocados, tender herbs, sliced serrano or jalapeño pepper, chopped green onions, sesame seeds, toasted sesame oil, and lemon juice in a bowl. Season with sea salt to taste and gently toss to combine.

Step 2: Prepare the whipped goat cheese by adding goat cheese, honey, and a pinch of salt to a food processor. Pulse until the mixture is smooth and creamy.

Step 3: In a small skillet, melt the salted butter over medium heat and cook until it starts to brown lightly, about 3 to 5 minutes. Remove from heat and stir in crushed red pepper flakes and sweet paprika to create the chile butter.

Step 4: To serve, spread the whipped goat cheese evenly across the bottom of a shallow bowl or plate. Swirl the red harissa through the goat cheese for a vibrant touch.

Step 5: Arrange the eggs on top of the goat cheese, followed by spoonfuls of the avocado salad. Drizzle the chile butter over the eggs and salad for a spicy, buttery finish.

Step 6: Serve immediately with warm naan or toast on the side and enjoy your flavorful Harissa Eggs in Whipped Goat Cheese.

Tips & Variations

Use mild or hot peppers depending on your heat preference; removing the seeds reduces the spiciness.

Substitute goat cheese with cream cheese or ricotta for a milder, creamier texture.

Add a squeeze of fresh lemon juice on the eggs for extra brightness right before serving.

For a vegan version, swap butter with olive oil and use a plant-based cheese alternative.

Storage

Store any leftover avocado salad in an airtight container in the refrigerator for up to 1 day to maintain freshness. The whipped goat cheese and chile butter can be refrigerated for 3 to 4 days. Reheat the chile butter gently on the stove before serving. Eggs are best enjoyed fresh but can be kept in the fridge for up to 2 days. Assemble the dish just before serving for best flavor and texture.

FAQs

Can I make this recipe ahead of time?

You can prepare the avocado salad, whipped goat cheese, and chile butter a few hours ahead but assemble the dish and add the eggs just before serving to keep everything fresh.

What kind of eggs work best for this recipe?

This dish works well with any style of eggs you prefer—poached, fried, or soft-boiled all complement the creamy goat cheese and spicy butter nicely.