Harissa Scramble from Better on Toast by Jill Donenfeld

There’s nothing that we love more than breakfast. Even better: breakfast for dinner. Today the Harissa Scramble we’re sharing from Better on Toast by Jill Donenfeld works for both. From the flavorful eggs to the crunchy and satisfying sourdough bread, don’t mind us as we dive right in! Better on Toast features delicious, quick, easy-to-follow recipes for toasts with every possible topping—from hot to cold and savory to sweet. Anyone can make delicious toasts, no matter his or her level of experience or kitchen size. Whether you use thick-cut French bread, slices of whole wheat, or her gluten-free bread recipe, Jill puts emphasis on flavor, using quality, wholesome ingredients to make each recipe stand out. Purchase a copy from your favorite retailer today.

Harissa Scramble

HarissaMakes 4 toasts

I learned this recipe around the time that I started getting very into bottarga, having befriended (and then become business partners with) a Canadian Tunisian living in lower Manhattan through one of those friend-of-a-friend-of-a-friend New York moments. He had learned to make it from his Tunisian grandmother, making him a passionate artisan and one who never tires of the taste, both traits happily infectious. The cured roe of mullet (more on bottarga on page 111) can take the place of any savory enricher (such as Parmesan or stock), and putting it on scrambled eggs with harissa makes for a trifecta of creamy, spicy, and salty. Think of it as if a twenty-four-hour diner offered a North African egg option next to its Western omelet.

4 large eggs
1/4 cup chopped scallions
2 to 3 tablespoons harissa
2 tablespoons whole milk
1/2 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
2 garlic cloves, minced
4 1/2-inch-thick slices sourdough sesame bread, pan-toasted with butter (see page 7)
1 ounce bottarga (about half of 1 small lobe)
2 tablespoons chopped fresh parsley

1. In a small bowl, mix the eggs, scallions, harissa, milk, and pepper. Beat until combined.
2. In a medium pan over medium heat, melt the butter and sauté the garlic for 1 minute, until the garlic is softened.
3. Pour the mixture into the pan and cook the eggs, turning them over with a fork, until they scramble evenly.
4. Top the toasts with the scrambled eggs. Using a Microplane, vigorously zest the bottarga over the eggs. Sprinkle with parsley.


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