Tag Archives: chilli paste

Breakfast Tacos With Harissa Potatoes And Corn

A seriously tasty breakfast taco, heaps of flavour and filling too!

Serves 2.

Ingredients

Oil

10 cooked baby potatoes, quartered

1/4 cup fresh corn

1 tablespoon Harissa paste

1 tablespoon chopped fresh coriander

4 eggs

4 corn tortillas

Salt and pepper

Method

In a frying pan, heat the oil, add the quartered potatoes and fry for 5 minutes until they begin to colour a little.

Add the harrisa and corn to the pan and stir through with the potatoes, cook for 5 minutes.

Now, if you are using a big pan, move the potatoes and corn to the side and fry the eggs in the pan or oil another pan and fry the eggs.

Once the eggs are cooked, stir the coriander through the potato mixture, season well and divide between the tortillas, top with an egg and enjoy!

Harissa Chicken

I’ve recently started using more chilli into our food as I love it but it can be a challenge with the boys as one of them, in particular, isn’t keen! By adding tomato and garlic to the harissa, the paste goes further and it has a fabulous flavour.

Feel free to adjust the harrisa paste quantities to suit your taste buds. 

Serves 6.

Ingredients

1.8kg chicken, jointed into 10 pieces

2 tablespoons Harissa paste

90g semi sun dried tomatoes in oil, drained

2 Roma tomatoes

2 garlic cloves, peeled

30ml olive oil

Salt and pepper to taste

Method

Using a food processor or stick blender, whizz the Harissa, tomatoes, garlic, oil and seasoning to make a lumpy paste.

Marinade the chicken in the marinade for 4 hours if you have time.

Preheat the oven to 190 degrees Centigrade.

Spread the chicken out in a roasting tin, spreading any excess marinade over the top, and slide into the preheated oven.

Bake for 20minutes and then baste with the pan juices.

Return to the oven and repeat a couple more times, every 20 minutes, until the chicken is cooked through.

Allow to rest for 10 minutes before serving.