Next Post
This post may contain affiliate links, please see our privacy policy for details.
Harissa Eggs in Whipped Goat Cheese. Eggs cooked to your liking, served with harissa sauce, and snuggled into a bed of creamy whipped goat cheese. A fresh, bright avocado herb salad is spooned overtop. There’s also a spicy chile butter for a balance of spicy, sweet, and savory flavors. Altogether, it’s so delicious. And naan or toasted bread is certainly a must to serve alongside.
Ingredients
- Avocados
- Tender Herbs like fresh parsley and mint
- Serrano or jalapeño pepper
- Chopped green onions
- Sesame seeds
- Toasted sesame oil
- Lemon juice
- Sea salt
- Salted butter
- Crushed red pepper flakes
- Sweet paprika
- Goat cheese
- Honey
- Black pepper
- Extra Virgin Olive Oil
- Red harissa
- Large eggs
- Naan or toast
Something a little different today! Growing up, we’d often do “breakfast for dinner” on nights when Dad just didn’t know what else to cook. More times than not, he’d make soft-boiled eggs mashed with cheddar cheese. Other times, it was fried eggs and toast.
Nothing fancy, but it always hit the spot, especially when we were super hungry.
As an adult, I eat eggs most days of the week. Usually, I just soft-boil them because they’re easy, but sometimes I like to do them up fancier.
I’ve made variations of Turkish eggs before, but this is by far my favorite. It’s the whipped goat cheese, it makes these eggs feel luxurious.
This recipe could definitely pass for brunch, lunch or dinner; it’s so delicious.
Here are details
Step 1: make the avocado salad
This is stolen from my chili crisp chicken. I left out the mango and doubled up on the avocado.
Toss a couple of diced avocados with plenty of fresh herbs, toasted seeds, a little spice from a serrano pepper, and a simple lemon/sesame oil “dressing.”
Mix everything together in a bowl, no fancy steps.
Step 2: whip the goat cheese
Add creamy goat cheese to a food processor or a blender with some honey, just a small drizzle. Sometimes I like to add lemon too.
Blend until it’s super creamy. Then make sure to season it with salt and pepper.
Step 3: the chile butter
Pretty simple – butter, chili flakes, and paprika. The key is to get the butter a little browned. Then, if you like, you could add garlic too, but I prefer just the spices.
You can’t skip the butter. It’s really an essential element. Trust me.
Step 4: the eggs
Now for the eggs, you can fry them, poach them, or make them soft-boiled. Cook them your favorite way. If you want a super traditional Turkish-style egg, use poached eggs.
Step 5: Plate the recipe
When you have everything ready to go, swirl the goat cheese into a shallow bowl. Add the harissa sauce, then the warm eggs. The eggs will melt into the whipped goat cheese. It’s going to be so, so yummy.
Now add the avocado salad on top. Then chile butter – lots of chile butter.
Serve with naan, or you can use toast too, but in my opinion, naan is best!
The goat cheese is creamy and tangy, which is a really nice balance to the spicy harissa and chile butter. The salad adds color and a hint of freshness from the lemon and herbs; SO GOOD. I always add extra sesame seeds, you can never have too many. Enjoy!!
Looking for other quick weeknight dinners for breakfast? Here are some favorites:
Maple Almond Banana Muffins with Cinnamon Cardamon Butter
One Pan Spicy Sesame Butter Chicken
Sheet Pan Chili Ginger Orange Chicken and Broccoli
Spicy Ginger Caramelized Salmon Bowl
Lastly, if you make this Harissa Eggs in Whipped Goat Cheese, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Harissa Eggs in Whipped Goat Cheese
Servings: 6
Calories Per Serving: 363 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
Avocado Herb Salad
- 2 avocados, cubed
- 1 cup tender herbs, such as cilantro/dill
- 1 serrano or jalapeño pepper, seeded and sliced
- 1/4 cup chopped green onions
- 3 tablespoons sesame seeds
- 2 tablespoons toasted sesame oil
- 2 tablespoons lemon juice
- sea salt
Chile Butter
- 4 tablespoons salted butter
- 1-2 teaspoons crushed red pepper flakes
- 1/2 teaspoon sweet paprika
Goat Cheese + Eggs
- 4 ounces goat cheese
- 2-3 teaspoons honey
- black pepper
- 6 eggs, cooked to your liking
- 1/2 teaspoon red harissa
- naan or toast, for serving
Instructions
- 1. To make the salad. Combine all ingredients in a bowl. Season with salt. 2. To make the goat cheese: Add the goat cheese, honey, and a pinch of salt to a food processor and pulse until smooth and creamy. 3. To make the chile butter: in a small skillet, cook the butter until it is browning, about 3-5 minutes. Remove from the heat. Add the chili flakes and paprika. 4. To serve: spread the goat cheese in the bottom of a bowl, swirl with harissa. Add the eggs and avocado salad. Drizzle the chile butter over the eggs. Enjoy with naan or toast.
This post was originally published on January 30, 2024
great! but i needed to put half of the called for toasted sesame seed oil or it would have been overpowered
Hey Fiona,
Happy Sunday!🎃 Thanks a bunch for making this recipe and your comment, so glad to hear it was a winner!
hi Tieghan, i can’t find harissa at my local store! what could i substitute it with?
Hi Christina,
Sriracha, sambal oleck, and gochujang are all great options for you. Please let me know if I can help in any other way!
This is one of our favorites and it is so fast and easy. It’s on our regular rotation and I may have even reviewed it before. But each time I make it, I’m reminded just how good it is, so it’s worth another review.
I never would have thought of the combination but it totally works. I don’t always have harissa on hand but it’s delicious without it. Everything else is a staple in our pantry. Even better if you have honey goat cheese for the base.
I just make avocado salad, goat cheese and chili crisp, then we only cook enough eggs for the meal at hand. We usually get a couple of meals out of this recipe.
Delish!
Hey Tracey! Thank you so so much! So happy to hear you loved these harissa eggs! It really is such a yummy recipe you can make with whatever you have in the fridge! Thanks again for the kind review 🙂 xT
This one is my new favorite dinner!!! I have used different types of protein and it is perfect every time!!
Hi there! Thank you sooo much! Love to hear that this recipe was enjoyed 🙂 xT
This was fantastic! I’ve made alot of recipes from HBH and I got more comments about this one than all the others. Interesting combination that I would never have thought of trying but it was delicious. Made it exactly as in the recipe without any modifications. Will definitely be making this on rotation. Had all the ingredients in the pantry and it was an inexpensive meal to boot. Yummy!
Hi Tracey,
Yay!! Love to hear this dish turned out well for you, I appreciate you making it! Have a great day! xx
This looks wonderful! I love everything in it. I’m confused though about the harissa. In the intro and description you talk about harissa sauce, then at the end you list 1/2 teaspoon for the entire recipe, which makes me think you mean powder. Help please?
Hey Viv,
So sorry for any confusion!! It’s harissa sauce, I use 1/2 teaspoon for each serving of eggs. I hope this helps! Let me know if you give this recipe a try! xx
Hi!
About how much harissa do you recommend adding to each serving?
Thanks!
Hey Bridget,
I like to use 1/2 teaspoon. Please let me know if you have any other questions, I hope you love this recipe! xT
I made this for dinner tonight and it was FANTASTIC! So many flavors going on but they blended well and made our mouths HAPPY! I can’t wait to make and share this with guests. A very impressive yet simple dish. My kids even loved it. Thanks for a wonderful recipe!
Hey Jacquie,
Awesome!! Thanks a lot for trying this dish and sharing your comment, so glad to hear it was enjoyed:) xx
Made this for dinner tonight and it was so good! Really quick was is a major plus!
Hey Viola,
Fantastic!! So glad you enjoyed this dish, thanks so much for making it! xT
This had way too much cheese, butter, and oil to be enjoyable. I’ll stick with regular cilbir from now on.
Hi Regina,
Thanks for trying this recipe and sharing your feedback, sorry to hear it wasn’t enjoyed! xx
I legitimately learned to cook because of your cookbook and website over the past few years. Grocery store was out of peppers and dill, so I got wild and messed around with this one. I found a jalapeno sauerkraut and used that in the salad in place of peppers and a dill goat cheese to bring in the dill flavor. this ended up being so epically delicious. I’ll be eating this all week long.
Awe, thanks so much Shelby, I love to hear this!! So glad this dish turned out for you, thanks for making it! xT
You said your content gets proofread 3 times. If that’s true, how’d you manage to post a recipe with chili misspelled 8 times? Chile is a country in South America.
According to the Miriam Webster Dictionary, “chile” is a variant spelling of “chili”.
Completely correct, MD. All one needs to do is Google it if unsure. These tr@lls are so banal.
Clearly, you’re not from anywhere that grows and where people enjoy both green and red chiles. Perhaps educate yourself a bit before you post something inaccurate and intended to be mean.