Blue Eggs and Yellow Tomatoes is a book so gorgeous I hesitated to trust its recipes, but once I turned my attention from the photos to the food, I realized it all sounded pretty great—down-home cooking, either straightforward, lightened up, or given a dose of international flavor. These brik-inspired eggs with potatoes, feta, and harissa have been the biggest hit so far and could move from brunch to supper with ease.
The recipe cleverly uses the flavors of the Tunisian egg brik, an egg-filled pastry pocket, as a jumping-off point, but avoids the complications and calories that come with pastry. If you're nervous about getting the fried eggs right, you could use these same elements in a frittata or simply fold them into scrambled eggs.
This skillet was supposed to serve four, but we two adults and one baby polished it off easily. Perhaps with some roasted chickpeas and a big green salad it would do for four.
- 1 red bell pepper
- 1/2 teaspoon cumin seeds
- 1 teaspoon caraway seeds
- Olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, chopped
- Sambal olek or cayenne pepper
- Freshly ground pepper
- 1 pound boiling potatoes, quartered
- 1/2 teaspoon turmeric
- 4 eggs
- 3 ounces crumbled feta
- 4 6-inch round Middle Eastern flatbreads, such as pita
- 1/4 cup chopped fresh cilantro or parsley
Toast the cumin seeds and half of the caraway seeds in a small skillet until golden brown and fragrant, about 3 minutes over medium heat. Put them into a blender along with the red pepper, 2 tablespoons olive oil, lemon juice (I had none and used 1/2 tablespoon red wine vinegar), and garlic, and puree until smooth. Add sambal olek or cayenne to taste and season with salt and pepper. (I had no sambal olek and instead used 1/4 teaspoon cayenne, 1/4 teaspoon salt, and 1/4 teaspoon pepper. This was pleasantly spicy but not eye-watering.)
Put potatoes in saucepan with cold water to cover. Season with salt, bring to a simmer, and cook until just tender when pierced with a sharp knife, about 10 minutes. Drain, let cool, and dice (you can do this up to 2 days ahead).
Heat 2 tablespoons olive oil in large, heavy skillet over medium heat. Add the potatoes, remaining caraway, and turmeric (I used only 1/4 teaspoon turmeric) and cook until potatoes begin to brown, about 10 minutes. Season with salt and pepper to taste. Push potatoes to edge of skillet and reduce heat to low. Crack eggs into skillet, spacing evenly. Sprinkle feta over eggs and drizzle with harissa. Cover and cook until whites are set but yolks are soft, about 5 minutes.
Meanwhile, brush the flatbreads with olive oil and heat on griddle until warm, turning once. Put one flatbread on each of 4 plates. Top with eggs and potatoes, sprinkle with cilantro, and serve.