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.)