Harissa Frittata
Sometimes I make my own harissa, but to be honest, I usually just buy a tube of this delicious North African spicy paste and have it sit there in my fridge, ready to to squish into lots of different dishes for a bit of pep, also, which is more classic, to serve as a condiment when making tagine. This is a fairly flexible recipe, you are making a frittata that is full to bursting with flavour. Serve warm, room temperature, or tubbed up and good to go as a picnic come the summer months.
INGREDIENTS
Serves 4
8 large eggs
100ml milk
3 tbsp olive oil
1 red onion, very finely diced
1 green pepper, very finely diced
200g ripe tomatoes, very finely diced
2 tsp cumin seeds
A pinch saffron (optional)
200g drained chickpeas
Small bunch coriander, finely chopped
2- 4 tbsp harissa, plus more to serve
Salt and pepper to taste
METHOD
Preheat the oven to 180°C/160°C fan.
In a bowl, whisk together the eggs, saffron, milk, salt, and pepper until well combined. Then stir through ½ the harissa.
Heat ½ the olive oil in an oven-safe frying pan over a medium heat, then cook the cumin seeds, onion and green pepper for 5 minutes until softened. Add the tomato and chickpeas and cook for 5 minutes until the tomatoes are softened.
Pour the egg mixture and ½ the coriander into the pan and let it cook for a couple of minutes, gently stirring occasionally, until the edges start to set.
Transfer the pan to the preheated oven and bake for about 15-20 minutes or until the frittata is set in the centre and slightly golden on top.
Remove from the oven, let it cool slightly and top with the remaining harissa and coriander. Slice and serve with more harissa on the side