Harissa paste made with guajillos and arbol chillies is such a treat! An excellent way to use our Mexican ingredients to bring amazing flavour and colour to this version of harissa paste. This paste shines bright in this dish that is all sorts of wholesome and warming with a beautiful Mexican twist. Here's how to make it!
Guajillo Harissa Paste
-3 to 5 Arbol chillies
-2 garlic cloves
-1 tbsp sundried tomatoes
-1 ½ tbsp ground coriander
-1 tbsp ground cumin
-1 tbsp smoked paprika
-1 tsp salt
-1 tsp caraway or fennel seeds
-1 to 2 tbsp lemon juice
-1 tbsp vinegar
-3 tbsp extra virgin olive oil + more if needed
1 Clean the chillies and remove the stem and seeds from the guajillos. Remove only the stem from the Arbol chillies. Place the chillies in a bowl, cover them with boiling water and let them rest for 15 minutes.
2 Add all the ingredients to a blender or food processor and work them until a paste is formed. Add more lemon juice and salt to taste. You can also add more olive oil to adjust the consistency to your liking.
- You can use coriander, cumin and caraway (or fennel) seeds, toast them and then grind them for a better kick of flavour.
- Caraway and fennel seeds are not the same but they have similar notes and can be substituted.
- Guajillo chillies are a common chilli used to make harissa paste. We are using Arbol chillies too to add a layer of spiciness to our paste.
- Arbol chillies are hot! The more you add, the spicier the harissa paste will be, however, since this paste will be mixed with other ingredients, we find it to be not too hot with 5 chillies added.
Spicy Drowned Eggs with Potatoes
-2 cups diced potatoes
-½ onion, roughly chopped
-2 garlic cloves, crushed
-1 cup chopped tomatoes
-2 cups kale or spinach, roughly chopped
-2 tbsp harissa paste
-½ cup vegetable stock
-salt and pepper, to taste
-1 tbsp vegetable oil
-1 tsp butter
1 In a small pan with a lid, add the oil and butter and bring the heat to medium-high. Once hot, add the potatoes and brown them on all sides. Add salt and pepper to taste.
2 Once the potatoes are nicely brown, bring the heat down to medium-low and add the onions and cook for 3 minutes. Add the garlic, harissa paste, tomatoes and stock. Mix well and bring to a boil. Lower the heat to a minimum, cover with a lid and cook for 20 to 25 minutes or until the potatoes are done.
3 Taste and adjust seasoning if needed. Stir in the kale or spinach and make two spaces, crack the eggs in them and cover once again. Cook until the eggs are done to your liking.
This is an easy and delicious one-pan lunch and all it needs is fresh coriander, jalapeno slices and best enjoyed with crusty bread.
- This recipe can be easily doubled.
- The flavour from our harissa paste is intense so it blends beautifully into this rich tomato sauce.
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