harissa recipe

Harissa eggs in purgatory is a simple Italian egg dish, simmered in a fiery tomato sauce. Tastes like heaven if you need a quick inexpensive meal with a kick!

Harissa Eggs in Purgatory

olive oil

tbsp minced red onion

14.5 oz can petite tomatoes

tbsp prepared Harissa (I used Mina

eggs

salt and pepper (to taste)

tsp fresh chopped parsley or chives

Heat a large non-stick skillet over medium heat, add the oil then the onion and saute until golden, about 2 to 3 minutes.

Add the tomatoes, harissa, salt and pepper and increase the heat to medium-high and simmer until the liquid reduces a bit, about 3 to 4 minutes.

Reduce the heat to medium-low, carefully add the eggs, salt and pepper and cover.

Cook until the top of the eggs set, about 4 to 5 minutes, or to your liking.

Top with chopped fresh parsley or chives and serve.

Harissa Chickpeas with Whipped Feta! Perfectly spicy/saucy/tomato-y chickpeas smothered in creamy, garlicky whipped feta and served with naan, lemons, and cucumbers. Your next weeknight wonder! 

Harissa Chickpeas with Whipped Feta

feta

cream cheese

garlic

harissa paste (2 tablespoons would be medium spicy)

tomatoes

chickpeas,

salt

lemon juice

chopped parsley (optional)

golden raisins (optional but sweet and yummy)

pita or naan

cucumber

lemon wedges

olives

Make the Whipped Feta: 

In a small chopper or food processor, pulse the feta, cream cheese, and garlic until mostly smooth and creamy and &#8220;whipped.&#8221; Add a little water as needed to loosen it up.

Make the Whipped Feta: In a small chopper or food processor, pulse the feta, cream cheese, and garlic until mostly smooth and creamy and "whipped." Add a little water as needed to loosen it up.

Harissa Chickpeas with Whipped Feta Step 1

Make the Chickpeas

Add the olive oil to a pan over medium high heat. Add garlic and harissa paste; sauté for 1-2 minutes. Add tomatoes and chickpeas. Mix and simmer for 4-5 minutes. Using a potato masher or similar tool, mash some of the chickpeas so the mixture becomes a little more creamy. Season with lemon juice, salt, and parsley. Stir in the raisins. Add a little bit of water if you need to to keep everything nice and saucy.

Make the Chickpeas: Add the olive oil to a pan over medium high heat. Add garlic and harissa paste; sauté for 1-2 minutes. Add tomatoes and chickpeas. Mix and simmer for 4-5 minutes. Using a potato masher or similar tool, mash some of the chickpeas so the mixture becomes a little more creamy. Season with lemon juice, salt, and parsley. Stir in the raisins. Add a little bit of water if you need to to keep everything nice and saucy.

Harissa Chickpeas with Whipped Feta Step 2

Serve

Serve harissa chickpeas on a plate with all your faves. Top with whipped feta and anything else you like (aka all of it. everything.). IT&#8217;S JUST SO GOOD.

Serve: Serve harissa chickpeas on a plate with all your faves. Top with whipped feta and anything else you like (aka all of it. everything.). IT'S JUST SO GOOD.

Harissa Chickpeas with Whipped Feta Step 3

... is there a brand of Harissa Paste that you recommend? I looked to see if you had a recipe for it but didn't find one. Can't wait to make this! I make garbanzo bean curry with Brussel sprouts, sweet potato and spinach! Love me some spicy chick peas!

Yum - perfect weeknight dinner. Low effort, yet super flavorful, satisfying, and healthy. I made a few changes based on what I had. 

I didn’t have harissa and couldn’t find it at TJ’s, so I made up my own blend of Aleppo pepper flakes, cumin, smoked paprika, and a dash of cayenne pepper. Instead of the cucumber, I added a chopped zucchini as well to the simmering chickpeas, as it needed to be used. And served it with TJ’s frozen garlic naan!

This meal rocked! Thank you, Pinch of Yum!

Super yummy and easy! I had run out of harissa so I used a mix of chili powder, smoked paprika and turmeric instead. Not exactly the same but still good! Whipped feta is such a great idea!

Wow, thank you so much for this recipe! I made it for my family of four, and we served a few kalamata olives on the side. Everyone loved it, and we actually looked forward to leftovers the next night. I think I just wanted an excuse to make/eat more whipped feta. Also, we served with little garlic naan circles of bread which were heavenly. Perfection, I would make this ever single week.

Pretty darn delicious especially given the time required.  I did invest in the whipped feta but I feel like some storebought tzatiki or even a spoon of greek yogurt would be almost as good.  Topped with some crushed pita chips.

This was soooooo good. My harissa had expired in the fridge 😭 but I had a jar of Calabria Pepper paste and used that instead. The addition of the raisins should be a must! A little burst of sweet. I served mine with garlic and herb riced cauliflower, diced cukes and of course that amazing whipped feta. A drizzle of good EVOO over everything. YUM!!

This is delicious! It’s winter here in Australia and I just made this for Sunday lunch on a cold and rainy day. The perfect meal!

This is a quick-fix-me-dinner-and-I-want-something-tasty. We are keeping it to our favs. Super healthy, but is tastes like it is not if you know what I mean :P !

Yum! So easy and delicious. The raisins add a nice pop of sweetness, 
I used  traditional raisins. 
I made this for lunch meal prep with brown rice and roasted veggies. This receipt will be on repeat.

This was a great use of harissa paste I had in my fridge! I didn’t have cream cheese so subbed in sour cream which worked well with the feta. I’m also not crazy abt raisins, but thought something sweet would balance things out the salty and savory elements so I drizzled a little Mike’s Hot Honey over my bowl and it was phenomenal!

This recipe  is AMAZING. I have warm food ready in 15 min after working all day. I LOVE how flavorful it  and SOOO simple. 
I love it.  And the whipped feta is a whole other amazing thing. 
Thank you thank you

I have been in search of easy week night recipes and this one is perfect!  The whipped feta and spicy harissa are such a great flavor combo.  We will be adding this to our regular rotation of meals.

This is unbelievably good. I don’t even really like chickpeas and I loved this. I added olive oil to the feta dip to make it smooth. You can use cuke slices as a vessel if you so choose.

This was super good and so easy too! Would have been even better with the roasted cauliflower that I broiled to ashes while being distracted eating it as is! I think it’s my favorite recipe of yours so far!

Love the recipe! Made it twice already and a third time tonight. 
But what exactly is a knob of cream cheese? Lol 
Canuck 🇨🇦

This recipe was delicious and a lot of fun to make and eat!

This was a great easy, weeknight meal.  I accidentally used a 28 oz can of the tomatoes but it still came out great!

Only commenting because my husband said this was in the top 10 meals I've made, which means it definitely deserves a comment. You can take (or leave) the purposeful (and accidental!!!) changes I made:

1. I used an immersion blender to mash some of the chickpeas and possibly over-blended, making it more stew-y. 
2. I used way more harissa paste — because I wanted it out out of the fridge — and added cayenne to the harissa mixture because my paste wasn't that spicy. 
3. I added hummus I needed to use up. 
4. I forgot the raisins.  
5. I found the whipped feta definitely needed olive oil/water to get the right consistency. This could be because the liquid with the cheese splooged out when I opened it.  
6. Per the recommendation, I served with cucumbers, Trader Joe's garlic pita, mixed Greek olives and lemon wedges. This was a good touch. 

Overall, we really liked this — I thought maybe there were too many layers of salty foods (which perhaps the raisins would've counteracted) and the husband said it needed a little more seasoning. Perhaps cumin? Za'atar?

https://content.jwplatform.com/videos/WhczZ8NT.mp4

Harissa Chickpeas with Whipped Feta! Perfectly spicy/saucy/tomato-y chickpeas smothered in creamy, garlicky whipped feta and served with naan, lemons, and cucumbers. Your next weeknight wonder!

A sweet, smoky, and tangy grain bowl featuring roasted honey-harissa carrots, crispy chickpeas, and a creamy feta dressing. Perfect for a vibrant and satisfying meal.

Lunch Box: Honey Harissa Carrot Couscous with Feta Dressing

Carrot

Harissa

Honey

Couscous

Water

Drained Cooked Chickpeas

Feta

Cinnamon

Lemon

Greek Yoghurt

Parsley

Green Olive

Salt

Black Pepper

Preheat the oven to 190°C fan. Halve the carrots lengthways and cut into 4cm pieces.

In a small bowl, mix the honey and harissa.

Toss the carrots with a splash of olive oil, cinnamon, salt, and black pepper. Spread onto a baking tray and roast for 20-25 mins.

Pat dry the chickpeas and add them to the baking tray. Roast for another 15 mins until crispy. Once cooked, toss with the harissa-honey mixture.

Meanwhile, place the couscous in a bowl, season with salt, and cover with boiling water. Place a plate on top to trap the steam and let sit for 5 mins. Fluff with a fork

Mix the couscous with chopped parsley and chopped olives Season to taste.

In a blender, blitz the feta, Greek yoghurt, and lemon juice until smooth. Season with salt and black pepper.

To serve, divide the couscous into serving boxes, top with the roasted carrots, roasted chickpeas, and drizzle with the feta dressing. Refrigerate until needed. No need to reheat before serving.

You can make these simple harissa couscous in next to no time. Just add water and you'll have an instant lunch on your hands.

Lunch Box: Tomatoey Harissa Couscous Pots

Red Onion

Chickpeas

Cherry Tomatoes

Drained Sun-Dried Tomato

Tomato Purée

Baby Spinach

Toasted Flaked Almonds

Finely chop the onion and the sun-dried tomatoes. Drain the chickpeas.

Add a quarter of the harissa and tomato purée along with a drizzle of the sun-dried tomato oil into the bottom of each container with some salt and pepper. Stir to combine. 

Layer a quarter of the couscous over the harissa sauce and then a quarter of the rest of the ingredients. 

When you are ready to eat, add 240ml of boiling water per pot. Stir and tip out onto a plate, give it a stir and enjoy. 

I found that I needed to boost in the microwave after adding the boiling water as it didnt cook the couscous, unless you are supposed to make this with pre-cooked couscous?

Hiya. I'm definitely interested in this recipe but wanted to check on the nutritional info, as the calories seem really high, and also, would it still work with less almonds? Finally, how long would this last in the fridge?

https://players.brightcove.net/6113368299001/default_default/index.html?videoId=6351402610112

Harissa is a North African chili paste made with peppers, spices, garlic, olive oil, and lemon. My recipe is sweet, tangy, and aromatic, with a subtle kick of heat (see the notes below to make it spicier!). I love it in soups and sauces and on roasted vegetables, sandwiches, and more.

Harissa Paste

ancho, guajillo, or pasilla chile peppers*

red bell peppers

whole caraway seeds (toasted and crushed)

coriander

cumin

sea salt (plus more to taste)

black pepper

Cut off the stems and remove the seeds from the dried chile peppers. Place in a bowl of hot water and soak for 30 minutes to soften, then drain.

In a food processor, place the soaked chiles, roasted red peppers, lemon juice, olive oil, garlic, caraway seeds, coriander, cumin, salt, and several grinds of pepper. Process until smooth, scraping down the sides of the food processor as needed. Season to taste.

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Harissa Eggs in Purgatory

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Harissa Paste

Top 5 harissa recipe recipes from across the web

The most viewed harissa recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Harissa Eggs in Purgatory

Harissa Chickpeas with Whipped Feta

Lunch Box: Honey Harissa Carrot Cou...

Lunch Box: Tomatoey Harissa Couscou...

Harissa Paste

The most viewed harissa recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine