Equipment
Ingredients
Vegetables and Aromatics
- 200 g waxy potatoes, peeled and diced small
- 150 g red bell pepper, stemmed, seeded, and diced small
- 100 g yellow onion, peeled and diced small
- 2 garlic, minced
Spices and Flavorings
- 30 ml extra virgin olive oil
- 15 g harissa paste
- 15 g tomato paste
- 2 g ground cumin
- 1 g ground caraway
- 3 g fine sea salt
Eggs and Garnish
- 4 large eggs, room temperature
- 10 g fresh coriander, roughly chopped
Nutrition (per serving)
Method
Prepare the potatoes, bell pepper, and onion by dicing them into uniform 5 millimeter pieces to ensure even and rapid cooking.
Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and a pinch of the salt. Cook, stirring occasionally, until the potatoes begin to soften and develop a light golden color.
Add the diced onion and red bell pepper to the skillet. Continue to cook until all the vegetables are completely tender and the onions become translucent.
Stir in the minced garlic, harissa paste, tomato paste, cumin, and caraway. Cook for one minute to bloom the spices and cook off the raw flavor of the tomato paste.
Crack the eggs into a mixing bowl, add the remaining salt, and whisk vigorously until the yolks and whites are completely homogenous and slightly frothy.
Reduce the skillet heat to low. Pour the beaten eggs over the vegetable mixture. Using a silicone spatula, gently sweep across the bottom of the pan to fold the eggs as they set, creating soft, large curds. Ensure eggs reach an internal temperature of 74C or 165F if serving to highly vulnerable populations.
Remove the pan from the heat immediately, as residual heat will continue to cook the eggs. Garnish with chopped fresh coriander and serve straight from the skillet.
Chef's Notes
- Dicing the potatoes finely into 5 millimeter cubes is crucial; it allows them to cook evenly in the skillet without needing a separate parboiling step.
- Harissa varies significantly in heat and salt levels between brands. Always taste your specific paste before adding it to the pan, and adjust the quantity to suit your preference.
- The secret to excellent scrambled eggs is residual heat. Always pull the pan off the burner just before the eggs look completely finished. The dense, hot vegetables and the thermal mass of the skillet will carryover cook the eggs to perfect doneness by the time you plate them.
Storage
Refrigerator: 1 day — Best eaten immediately. Leftovers can be refrigerated but the texture of the eggs will degrade.
Reheating: Gently reheat in a skillet over low heat with a splash of olive oil, stirring frequently until just warmed through.
