Harissa

I've been making a lamb tagine every Sunday and this harissa finally gave it the heat and depth it was missing. The bird's eye chile grind is fine but still has a little texture, which I prefer over the smooth jarred stuff. Two teaspoons is plenty for a whole pot, so it's lasting longer than I expec

I stirred a spoonful of this into my scrambled eggs and the chile flavor came through so clean and bright, not just pure fire. You can tell they actually grind their own chiles fine, because there's no gritty texture at all. It's got a real depth to it that the jarred stuff from the grocery store ne

The fine grind makes it dissolve so smoothly into a spoonful of olive oil, giving everything a deep, smoky warmth without any gritty texture. I've been adding a small dab to scrambled eggs and it perks them right up.