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Indian Style Baked Eggs with Green Harissa + Naan.
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I have something SO very GREEN for us today.
I know Friday was all about indulgent…meaning, butter, sugar, peanut butter and chocolate, but today I have got us all back on track, with a little metabolism boosting green harissa.
But really, isn’t this SO green? How could it not be packed full of healthy ingredients?
AND wait until you see what I have to pair with this spicy green harissa….tomorrow.
So a while back I asked you guys what recipes you wanted to see this year and as it turns out, just about everyone is on the same page.
Indian food, please! Totally fine by me because I love Indian food. In fact I already had this recipe planned before I even asked you guys, so clearly I was a happy camper to read your comments that you’d like to see more Indian food.
Green harissa is a lot like the more traditional red harissa in that they are both spicy, but their flavors are pretty different. I have made red harissa before and it’s basically all peppers and spices (it’s delish!). Green harissa is a combo of jalapeno, cilantro, parsley and cumin. Some people add a few other spices or even spinach for more color, I actually added some green olives…they’re not traditional, but they’re so good!
Green harissa is so quick and easy to make AND I pretty much had all the ingredients on hand. YES.
Ok, but as you might have guessed, I have to admit I made this green harissa with another recipe in mind…
Tomorrow guys.
So make this today as a Sunday prep and you’ll be ready to go for Monday. Sound good?
Spicy Green Harissa.
Servings: 1 Cups
Calories Per Serving: 1343 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons cumin seeds or 1 teaspoon dried cumin
- 1 cup fresh cilantro
- 1/2 cup parsley
- 2 leave jalapenos seeded if desired (or in just a few seeds)
- 2 green onions
- 1 clove garlic minced or grated
- 1/3 cup green olives (optional these are not traditional)
- 1/2 teaspoon salt
- 1/2-3/4 cup olive oil
- juice of 1 lemon
Instructions
- Lightly toast the cumin seeds in a small skillet over medium heat, stirring often until fragrant, 2-3 minutes; let cool.
- Add the seeds to a food processor or high powdered blender and purée the seeds with the cilantro, parsley, jalapeños, garlic, green onions, green olives (if using), olive oil, lemon juice, and salt until smooth. Store in a sealed glass jar or container.
Notes
* Harissa can be made 5 days ahead. Press a piece of plastic wrap directly onto surface of harissa. Cover and chill.
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Nutritional value base on 1 cup
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Wow, thank you so much! 🙂 Hope you are having a great weekend!
Yay for more Indian! Love your addition of the olives!
Thanks Tori! Hope you having a great weekend!
I love this! I make my own pesto and harissa (red) all the time! I can’t wait to try this, Tieghan! Thank you for this amazing recipe!
Thanks Terri! 🙂
Is this a dip to i use with pita bread?spread… Help?
Yes, pitta bread, spread on sammies, use on pasta. There is so much you could do with this. Hope you love it!!
Can’t wait to see what you pair this sauce up with! 🙂
Thanks so much! 🙂
I made your red harissa a while back and LOVED it. I bet this is amazing as well!
Thanks Jenna! I love that red harissa!
yum! Love how easy this is! Was flipping through an old issue of Better Homes and Garden aand saw where you won the readers choice bloggers award, how exciting that must have been!
Haha, thanks so much!!! 🙂
yum! almost chimichurri-ish and spicy to boot!!! I’d put it on just about everything!
Thanks Mimi!
I don’t have the ingredients to make this. I just tried Indian food for the first time a year ago and I love it. So I will get things together to make it. I did make the peanut butter part of your recipe (a small amount) and ate it with cinnamon graham crackers–now that was good.
Thanks Nancy!
I absolutely adore harissa, but for some reason have never thought about making it green (perhaps because in the Middle East that wouldn’t technically be considered harissa?…. I’m not sure!). In any case, beautiful recipe!
Thanks so much!
Harissa looks amazing, thanks for the recipe. Would you mind sharing where you got your plates, i have a set i got at a small import store that is out of business and i’d love to get some more.
Thanks Jade! The plates are from Sur la Table.
This is something I’ve never had, but can’t wait to try!
Thanks Kathy! Hope you get to try it! 🙂
I did not know that cilantro is a Vietamien Coriander. Looks very healty and delicious. Bon dimanche !!
Thanks!
I’ve never even tried harissa before! So this green version should probably be on my list of stuff to make…like immediately!
YOu have to try harissa, it’s s good if you like semi-spicy food (But it’s not crazy spicy!).
Thanks!!
Looks very interesting. And i know tomorrow you will expand on this. But what Is this ? A dip for Pita chips? Sorry to have to ask. Maybe because it is 3 AM and I haven’t enough coffee yet. 🙂 Gus can’t eat this…too much Kit K…BUT I sure can.
Yes, a dip, a sauce for meats or pasta. You can do so much with it! Spread it on sammies, use for eggs and toast! YUM!
Thanks so much and I hope you get to try this! 🙂