For the harissa:
- 2 oz. dried red chiles
- 4 garlic cloves (peeled)
- 1 Tbs coriander seeds
- 1 Tbs cumin seeds
- 1 teaspoon salt
- Juice of ½ lemon
- ¼ cup olive oil
For the egg curry:
- 4 eggs (hard boiled)
- 4 Tbs olive oil
- 1 Tbs sesame oil
- 2 small shallots (minced)
- 2 Tbs harissa
- 2 medium tomatoes
- 1 teaspoon worcestershire sauce
- 1 teaspoon ground turmeric
- Salt to taste
- Bread (to serve)
For the harissa:
- In boiling water, soak dried red chiles until soft, about 1 hour. Chop coarsely.
- In a clean skillet (I use my crepe skillet), heat coriander and cumin seeds until fragrant, about 1 or 2 minutes, stirring.
- Careful not to burn. Transfer to mortar and ground with the pestle. Or use a nut or coffee grinder.
- Put soaked chiles, seeds, garlic and salt in a food processor.
- Process until it begins to form a paste, while you add the olive oil in a thin stream. You will probably have to use a spatula a few times to scrape down the sides of the processor bowl, before you have a paste. If necessary add a few more tablespoons of olive oil.
- Remove from the processor, add the lemon juice and transfer to a jar with lid. Keep refrigerated.
For egg curry:
- In a pan or skillet, heat both oils. Add peeled hard boiled eggs and brown on all sides. Use tongs to aid you in this. Transfer to plate and reserve.
- To the same skillet, add shallots and harissa.
- Season with salt to taste, and cook for a minute or two, until softened.
- Add tomatoes and cook until they start to break down.
- Add worcestershire sauce and turmeric, and cook until it´s the consistency of a chunky sauce.
- Cut eggs in half and add to the skillet.
- Cook for a minute or two, and add a few Tbs of water if needed to prevent tomato mixture from sticking to the bottom.
- Serve immediately with crusty bread.