Hell yeah harissa

Sometimes red pepper flakes or a shake of Tapatio just won’t cut it. When the meal you’re cooking is lacking that extra somethin’ somethin’, consider reaching for harissa paste.

Found in North African cuisine in regions like Tunisia, Algeria and Libya, this paste most often consists of chilies, garlic, caraway and coriander. The brick-colored condiment has been used traditionally to top couscous and to slather over chicken, goat, lamb and other meats. Harissa varies from brand to brand, ranging from mild spiciness to “ouch my tongue” heat. Each tube runs from around $3–$6, which is a fine investment considering its extremely long shelf life.

 Harissa doesn’t just offer kick, but it also adds a nice level of smokiness that can really deepen the flavor profile of classic tomato-based dishes. Some cooks choose to make their own homemade harissa by soaking chilies and then blending them with toasted spices in a coffee or spice grinder.

If your schedule isn’t roomy enough for a homemade condiment adventure, fear not. For the time-crunched home cook, harissa is just as far as your best well-stocked grocery store. Both Whole Foods and New Seasons offer harissa in tube form, which will last in your fridge for months.

Try making the following harissa-laced recipes for your next brunch to explore this new ingredient and to update old favorites.

Harissa Bloody Mary

Ingredients
6 cups of R.W. Knudsen Family Very Veggie juice (or any other low-sodium tomato juice)
3 tablespoons of harissa paste
1 tablespoon of red pepper flakes
3 grinds of black pepper
2 tablespoons of horseradish
4 ounces of gin or vodka
The juice from one big lemon or two Meyer lemons
Several shakes of Worchester
1 tablespoon of salt
Celery sticks, green bean or asparagus for garnish
Ice

Method
Add ice to pitcher, filling up about halfway. Fill with gin or vodka. Add tomato juice and stir with large spoon. Stir in harissa, tasting along the way to fit your heat preferences. Add peppers, horseradish, lemon juice, Worchester and salt. Pour into ice-filled glasses and garnish with celery, asparagus or green bean. Serves four.

Soft Scrambled Eggs With Harissa and Goat Cheese

Ingredients
5 medium to large eggs
2 tablespoons half-and-half or cream
2 tablespoons of butter
2 tablespoons of olive oil
3 tablespoons of Harissa
1 tablespoon of goat cheese crumbles or feta
salt
pepper

Method
Whisk eggs in a bowl with salt and pepper. Add cream or half-and-half and whisk more until there is an even yellow color.

Add butter to a medium skillet, preferably nonstick. Add butter, and when it is hot add the eggs to the pan.

Cook, stirring often and scraping the eggs from the outer edges of the pan into the center with a spatula. As eggs begin to form lumps and are soft, remove from heat. Add goat cheese and stir, letting the cheese melt slightly.

In a separate bowl, add olive oil and harissa. Whisk until no lumps remain. Drizzle the mixture over the finished eggs and enjoy. Serves two.