I love the harissa oil from that Broccoli and Ravioli salad.  When it’s in the fridge, I drizzle it on everything (including green salad).  It’s the perfect combination of spice, lemon, oil, and salt, an all-around upstanding condiment.

It’s great on roasted potatoes or fish.  Try it smeared onto whole wheat bread and topped with a slice of leftover frittata.  Or stir it into scrambled eggs, of course.

I know I promised to stop making scrambled eggs for dinner all the time, but two things: first, I made this for lunch, and second, of course YOU can still make scrambled eggs for dinner!

Use what you have, as usual.  One of the many benefits of being a cook is that you usually have pretty good things hanging out in your fridge.  I had this harissa oil, leftover jasmine rice, and the bottom half of a bunch of green onions.  And eggs, of course.Eggs and Rice with Harissa:  Saute a few green onions in olive oil, then add a scoop of cold cooked rice with a little bit of water to keep it from sticking as it warms.  Scramble an egg or two and stir the egg into the rice over medium-low heat, seasoning well with salt and pepper.  As soon as the egg is cooked to your liking, move to a bowl and top with a good spoonful of lemony harissa oil.  (To make the harissa oil, pound a clove of garlic to a paste with 1/4 tsp. salt, then stir in 2 Tb. lemon juice, 2 Tb. olive oil, and 2 Tb. harissa.)