Best Eggs With Gigante Beans And Harissa Recipes

Soft Scrambled Eggs with Harissa image

Provided by Food Network Kitchen

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 5

8 large eggs
Kosher salt
2 tablespoons unsalted butter
2 teaspoons harissa paste
Freshly ground black pepper

Steps:

Lightly beat the eggs in a medium bowl with some salt.
Melt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides. Add the eggs and cook, stirring the eggs and scraping the sides and bottom of the skillet with a heatproof rubber spatula, until small curds form and the eggs are just set, 7 to 9 minutes.
Add the butter and harissa and gently fold in with the spatula until the butter is melted. Serve hot, seasoned with pepper.

Hard-Boiled Eggs image

Provided by Ina Garten

Yield 5 to 6 servings

Number Of Ingredients 1

Extra-large eggs

Steps:

Place the eggs in a saucepan and add enough cold water to cover.
Bring the water to a boil and immediately turn off the heat. Let the eggs sit in the pan for 15 minutes.
Remove the eggs to a bowl and allow to rest for at least 2 minutes. When the eggs are cool enough to handle, crack the eggs on each side and then roll them back and forth with your hand, breaking up the shell. Remove and discard the shell.