Harissa Eggs in Whipped Goat Cheese with Avocado Salad and Chili Butter Recipe
Harissa Eggs in Whipped Goat Cheese is a vibrant, flavorful breakfast or brunch dish featuring creamy whipped goat cheese swirled with spicy harissa, topped with perfectly cooked eggs and a refreshing avocado herb salad. A rich chile-infused brown butter drizzle adds depth and warmth, served alongside warm naan or toast for a satisfying start to your day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Scale
Avocado Herb Salad
- 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
Goat Cheese
- 4 ounces goat cheese
- 2–3 teaspoons honey
- Pinch of salt
Chili Butter
- 4 tablespoons salted butter
- 1–2 teaspoons crushed red pepper flakes
- 1/2 teaspoon sweet paprika
Other Ingredients
- 6 eggs, cooked to your liking
- 1/2 teaspoon red harissa
- Naan or toast, for serving
- Black pepper, to taste
Instructions
- Prepare the Avocado Herb Salad: In a medium bowl, combine the cubed avocados, tender herbs (cilantro and dill), sliced serrano or jalapeño pepper, chopped green onions, sesame seeds, toasted sesame oil, and lemon juice. Season with sea salt to taste and gently toss to mix all ingredients evenly.
- Whip the Goat Cheese: Place the goat cheese, honey, and a pinch of salt into a food processor. Pulse until the mixture is smooth and creamy, creating a luscious whipped goat cheese.
- Make the Chile Butter: In a small skillet over medium heat, melt the salted butter and cook until it starts to brown slightly, about 3 to 5 minutes. Remove the pan from heat and stir in the crushed red pepper flakes and sweet paprika to infuse the butter with chili flavor.
- Cook the Eggs: Cook the eggs to your liking, whether fried, poached, or soft-boiled.
- Assemble the Dish: Spread the whipped goat cheese evenly in the bottom of serving bowls. Swirl the red harissa into the goat cheese for a beautiful visual and spicy kick. Top with the cooked eggs, then spoon the avocado herb salad around the eggs. Finally, drizzle the chile butter over the eggs and salad.
- Serve: Serve the dish warm with naan or toast on the side for dipping and scooping. Add freshly ground black pepper on top, if desired. Enjoy immediately.
Notes
- You can adjust the heat level by choosing serrano for more spice or jalapeño for milder heat.
- Use fresh herbs for the best flavor; cilantro and dill complement the richness of the goat cheese well.
- To make the dish vegetarian, ensure the eggs are cooked without additional animal fats like bacon grease.
- Leftover chile butter can be stored in the refrigerator and reheated gently for other dishes.
- If you don’t have a food processor, you can whip the goat cheese with a hand mixer or by hand using a fork and whisk vigorously with honey and salt.
Keywords: harissa eggs, whipped goat cheese, avocado salad, chile butter, spicy breakfast, Middle Eastern brunch
