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Harissa Baked Eggs with Goat Cheese

A white ribbed-edge tart pan filled with harissa baked eggs with goat cheese, with a spoon and topped with herbs.
Cooking the eggs with butter, cream, and harissa elevates the eggs beyond the more traditional boiled or scrambled preparation. The fresh garlic and goat cheese complement the harissa and make the dish feel like a special occasion meal.
Rebecca White

Prep 20 mins
Cook 10 mins
Total 30 mins
3 servings
375 kcal


  • 6 large eggs
  • 3/4 cup mild harissa sauce
  • 2 tablespoons heavy whipping cream
  • 2 tablespoons (1 oz) unsalted butter sliced into 6 pieces
  • 4 cloves garlic chopped, divided
  • 1/4 cup crumbled goat cheese plus more to top, divided
  • 1/4 teaspoon kosher salt divided
  • Fresh herbs for serving such as basil, cilantro, dill and/or mint (optional)
  • Crusty bread for serving


  • Adjust an oven rack to about 6 inches (15 cm) from the broiler. Preheat broiler to 550°F (288°C). If the broiler does not go to 550°F (288°C), cooking time may be slightly longer for both stages of the cooking process.
  • Crack eggs into a bowl, then set aside. In a 9-inch (23-cm) ceramic tart pan or broiler-safe baking dish, combine harissa and cream. Dot pieces of butter evenly throughout the harissa cream mixture.
  • Broil until harissa starts to boil and butter begins to brown, 4 to 5 minutes.
  • Remove pan from oven and add half of the chopped garlic, half of the goat cheese, and half of the salt. Stir well to combine.
  • Gently pour eggs into the pan, ensuring they are evenly spaced. Evenly distribute the remaining salt, garlic, and goat cheese on top of the harissa and eggs.
  • Return pan to oven and broil until the eggs are cooked to your desired doneness, 5 1/2 minutes for runny yolks, 7 minutes for firm yolks. Watch eggs closely. When broiling, the transition from brown to burned is quick.

    TESTER TIP: If your broiler runs hot, or your oven is very efficient, start checking your eggs around 4 minutes.

  • Remove from oven and let sit for 1 minute. Top with fresh herbs, if using. Serve with crusty bread.