For A Fortunate Age author Joanna Smith Rakoff’s Cooking the Books, we made a classic brunch dish from late lamented Williamsburg eatery Oznot’s Dish, harissa eggs and rosemary potatoes. This is the easiest thing we’ve ever made and one of the most delicious — if you have harissa around. If you don’t have harissa around, why not make some? It’s cheap and lasts forever and you can put it on absolutely anything, but especially eggs, fish, meat and sandwiches. Or mix it with mayo and lemon juice for a crazy dipping sauce/sandwich enhancer.
Harissa (from here):
- 10-12 dried red chili peppers (I used a mix of small hot ones and chile de arbol, available in the produce aisle or the Mexican aisle of the grocery store)
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon ground coriander
- 1 teaspoon ground caraway seeds
- 1/2 teaspoon cumin
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
In a food processor combine chili peppers, garlic, salt and olive oil. Blend.
Add remaining spices and blend to form a smooth paste.
Store in airtight container. Drizzle a small amount of olive oil on top to keep fresh. Will keep for a month in the refrigerator.