Salami and Eggs

Serves 2-3

12 salami slices, 1/8 inch thick

4 eggs

1/2 teaspoon salt

In a bowl, beat the eggs with the salt.

Put the salami in a pan over medium heat and let it take melt (render) some of its fat just for a quick minute or two.

Pour the beaten eggs over it and if necessary rearrange the salami so it would be spread throughout the pan.

Lower the heat and let the eggs cook until the top part had settled. Aprox 2-3 minutes.

Carefully, using a wide spatula turn the eggs upside down (If you feel really brave, at this point you can try to flip the egg in the air. To do that, hold the pan in one hand and tuck the spatula under the eggs all the way to the center. Now in a quick move flip the eggs when the spatula is directing it to flip in the air. GOOD LUCK ;)
turn the heat up to max and let it cook for about 1 more minute.

Best served in a sandwich slathered with Preserved Lemon Harissa. and pickles on the side

Skillet Salami & Potatoes Shakshuka

serves 2-3

2 small boiled potatoes
1/2 large onion, diced
1 cup salami cubes
2 tablespoon Signature Harissa
3 eggs
1/2 teaspoon salt
1 tablespoon canola oil (or any other preferred oil)
Chopped parsley, for garnish

Warm a medium size skillet and saute the onion with the oil until golden. season with salt. add the salami and potatoes. cook for an extra 5 minutes until the potatoes and salami are golden as well. Mix in the harissa and crack the eggs, one at a time, making sure to space them evenly over the skillet. season with salt and pepper. Cover the pan to allow the eggs to cook for 3-5 minutes.
If you like your eggs more on the runny side make sure to pay close attention not to over cook them

Garnish with the chopped parsley and serve with fresh bread.