Kid-Friendly: Harissa Egg Puffs
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 8 servings
Calories 239, total fat 17 G., saturated fats 5 G., proteins 6 G., carbohydrates 16 G., fiber 1 G., cholesterol 97 mg, sodium 194 mg, sugar 1 G.
Serving size: 1 of 8 servings
Calories 239, total fat 17 G., saturated fats 5 G., proteins 6 G., carbohydrates 16 G., fiber 1 G., cholesterol 97 mg, sodium 194 mg, sugar 1 G.
These crispy, individual puff pastry tarts with fried eggs make a special Sunday brunch, and they're super easy to make, even for kids. Younger children can help you measure out the ingredients and press the puff pastry into the filling, while school-age kids can easily cut out the edges and crack eggs into the puff pastry. This recipe calls for harissa, as its flavor complements the tomato-and-egg combo perfectly. If you're making puff pastry for children, choose a milder, less spicy harissa. Keep children supervised in the kitchen. Limit them to age-appropriate tasks.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 sheet of puff pastry (22 cm), defrosted
- 4 large eggs
- 8 red and/or yellow cherry tomatoes, halved
- 1 tbsp prepared harissa
- 2 tsp olive oil
- 1 cup tightly packed fresh parsley and/or dill leaves
- 1/4 cup crumbled feta
- 1 green onion, thinly sliced
- 1 teaspoon freshly squeezed lemon juice
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Cooking the dish according to the recipe:
- Preheat oven to 200°C. Line a baking sheet with parchment paper.
- Unroll the puff pastry and cut it into 4 equal squares (no need to roll out the dough). Place the squares evenly spaced on the prepared baking sheet. Cut about 0.5 cm from one edge of each square and use a sharp knife to draw a line, cutting almost all the way through. Repeat with the remaining three sides of the dough squares, making sure the cuts meet at the corners (you should end up with a square within a square). Prick each inner square several times with a fork.
- Bake the puff pastry until puffed and lightly golden, 15-20 minutes. Let cool for a few minutes, then press the bottom of a measuring cup into the center of each puff pastry to create an indentation. Let cool completely. These puff pastries can be made up to 3 days in advance and stored in an airtight container at room temperature.
- Crack 1 egg directly into the well of each puff pastry. Evenly arrange the tomato halves, cut-side up, on the egg whites. Sprinkle the eggs and tomatoes with salt and black pepper. Bake until the whites are set but still wobbly and the yolk is still runny, 15-20 minutes.
- Meanwhile, in a small bowl, combine the harissa, 1 cup water, 1 cup olive oil, and a pinch of salt. In another small bowl, combine the herbs, feta, green onions, lemon juice, remaining oil, and a pinch of salt.
- Drizzle each tart with a little sauce and top with a small mound of green salad.
Note
Harissa is a North African sauce made from chili peppers, cumin, and other spices. Its spiciness varies greatly depending on the brand. Be sure to taste your harissa before using and reduce the amount if necessary.
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