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Cooking 101
Harissa and eggs make sense. They just work together. And Ricotta just makes the whole thing an absolute delight. Invite your neighbors over, but only if you want them to invite themselves back.
Chef Tip: It's hard to mess this one up, but air on the side of undercooking the eggs, as they will continue to cook once they're out of the oven. And give them a few minutes to set before you cut in there. If you make this ahead as a meal-prep recipe, just pop a slice into the toaster oven for a few minutes for an easy on-the-go breakfast.
Nutrition (per servings)
12 eggs
Salt
Heavy cream or milk
4-5 asparagus, shaved with a peeler
1 cup baby spinach, chopped
½ cup ricotta
Preheat your oven to 300°F
In a large bowl, whisk the eggs with a pinch of salt and a splash of heavy cream
Grease a sheet pan with butter or oil and pour the egg mixture in. Top the eggs with asparagus and spinach. Dollop and squeeze dots of ricotta and Harissa around the whole pan a. Bake until the eggs are just set, about 13 minutes. Let sit for a minute or two, then cut into squares and drizzle with more Harissa sauce
This recipe is also great with our Herby Chemichurri and Red Pepper Romesco sauce.
We will answer all your questions about the products or give you tips on how to make a perfectly crispy pizza crust
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Calories = 220
Total fat = 17g
Total carbohydrates = 4g
Fiber = 1g
Protein = 12g
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