# Harissa Menemen with Spring Onions, Green Garlic, Za’atar Avocado, Tahina and Zhug > Soft eggs folded into harissa-spiked tomatoes, spring onions, and green garlic make a savory centerpiece for an early-spring brunch. Za’atar avocado and lemony tahina bring richness, while green zhug and crunchy kraut keep each bite bright and sharp. - URL: https://www.chezjk.com/recipes/sort-of-menemen-bowl-with-harissa-za-atar-avocado-tahina-zhug - Author: Jonathan Katzman - Cooked and photographed: 2023-03-26 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: vegetarian, gluten-free, paleo, nut-free ![Harissa Menemen with Spring Onions, Green Garlic, Za’atar Avocado, Tahina and Zhug](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2Faf6d9db3bf8ce3e2.jpg) ## Harissa Menemen with Spring Onions and Green Garlic Reducing the tomatoes before adding the eggs produces a rich scramble rather than a watery sauce. Spring onions and green garlic give it a sweet, fresh allium backbone. ### Ingredients - 8 large eggs - 2 tablespoons ghee - 4 spring onions, whites and greens sliced separately - 2 stalks green garlic, tender white and pale-green portions thinly sliced - 2 tablespoons gluten-free Zwita harissa, or another gluten-free harissa, adjusted to heat preference - 1 14-ounce can diced or crushed tomatoes with their juices - 1/2 teaspoon fine sea salt, plus more to taste - 1/4 teaspoon freshly ground black pepper ### Instructions 1. Lightly beat the eggs with 1/4 teaspoon salt, just enough to combine the whites and yolks. 2. Heat the ghee in a wide 12-inch skillet over medium heat. Add the spring onion whites and green garlic with the remaining 1/4 teaspoon salt. Cook for 4–5 minutes, stirring, until softened with a few golden edges. 3. Stir in the harissa and cook for 30 seconds. Add the tomatoes and black pepper, breaking up any large pieces. 4. Simmer uncovered for 8–12 minutes, stirring occasionally, until thick and jammy. A spatula drawn through the mixture should leave a trail without watery liquid immediately filling it. 5. Stir in the spring onion greens, then reduce the heat to medium-low. Pour in the eggs and fold slowly with a spatula, scraping the bottom and making broad, soft curds. 6. Cook for about 3–5 minutes, until the eggs are just set but still moist and glossy, with no loose raw egg remaining. Remove from the heat immediately and taste for salt. ### Notes - Harissa varies greatly in heat and salt; start with 1 tablespoon if yours is especially hot and add more to the tomato mixture before the eggs. - For diners at higher risk from undercooked eggs, cook the egg mixture to 160°F. ## Za’atar Avocado Large avocado slices offer a cool, creamy contrast to the spicy eggs. Za’atar adds herbal fragrance, sesame crunch, and a little tartness. ### Ingredients - 2 large ripe avocados - 2 teaspoons gluten-free za’atar, preferably Burlap & Barrel - 1 tablespoon extra-virgin olive oil - 2 teaspoons fresh lemon juice - to taste flaky sea salt ### Instructions 1. Halve and pit the avocados. Scoop out the flesh and cut into thick wedges. 2. Arrange on the plates just before serving. Sprinkle with lemon juice, drizzle with olive oil, and finish with za’atar and a little flaky salt. ## Lemony Tahina Lemon and cold water turn sesame paste into a thick, spoonable sauce that softens the heat of the harissa and zhug. ### Ingredients - 1/3 cup tahini, well stirred - 2 tablespoons fresh lemon juice - 1/2 small clove garlic, finely grated - 1/4 teaspoon fine sea salt - 3–5 tablespoons cold water ### Instructions 1. Whisk the tahini, lemon juice, garlic, and salt together. The mixture will tighten initially. 2. Whisk in the cold water a tablespoon at a time until pale, smooth, and thick enough to hold a soft dollop. 3. Taste and adjust the lemon and salt. Let stand while preparing the other components, then loosen with a splash of water if needed. ### Notes - Use a well-stirred, pourable tahini; dry paste from the bottom of a jar may require additional water. ## Green Zhug A coarse herb-and-chile sauce gives the rich eggs and tahina fresh heat. Keeping the texture slightly chunky preserves the herbs’ character. ### Ingredients - 1 packed cup cilantro leaves and tender stems, washed and dried - 1/2 packed cup flat-leaf parsley leaves and tender stems, washed and dried - 1 serrano chile, roughly chopped, seeds removed for less heat - 1 small clove garlic - 1/2 teaspoon ground cumin - 1/4 teaspoon ground coriander - 1/4 teaspoon fine sea salt - 1 tablespoon fresh lemon juice - 1/4 cup extra-virgin olive oil ### Instructions 1. Pulse the cilantro, parsley, serrano, garlic, cumin, coriander, and salt in a small food processor until finely chopped but not puréed. 2. Add the lemon juice and olive oil. Pulse briefly to make a coarse, spoonable sauce. 3. Taste and adjust the salt or lemon. Allow to stand for 10 minutes before serving. ### Notes - Start with half the chile if sensitive to heat; the eggs also contain harissa. - A knife and cutting board work well for a small batch: finely chop the herbs, chile, and garlic, then stir in the remaining ingredients. ## Kraut Plain fermented cabbage supplies acidity and crunch without another cooked side. Keeping it cold contrasts with the warm eggs. ### Ingredients - 1 cup plain fermented cabbage sauerkraut ### Instructions 1. Lift the kraut from its brine and let excess liquid drain without squeezing it dry. 2. Keep chilled until serving, then divide into four small piles. ### Notes - Use plain cabbage-and-salt kraut so its acidity stays clean alongside the two sauces. ## Overall Timing / Workflow The sauces can wait, but scrambled eggs cannot. Preparing everything else first lets the eggs reach the table soft and hot. ### Instructions 1. 0:00 - Wash and dry the herbs, slice the alliums, and gather the remaining ingredients. 2. 0:05 - Make the tahina and zhug; refrigerate them if holding longer than the cooking period. 3. 0:15 - Start the spring onions and green garlic, then add the harissa and tomatoes. 4. 0:25 - While the tomatoes reduce, drain the kraut, beat the eggs, and slice and dress the avocados. 5. 0:30 - Fold the eggs into the thickened tomato mixture. Plate immediately once just set. ## Plating Keeping the components adjacent rather than mixing everything together preserves distinct textures and lets each forkful balance heat, richness, and acidity. ### Instructions 1. Divide the warm menemen among four plates, placing it on one side. 2. Arrange the za’atar avocado beside the eggs, with a small mound of kraut along the opposite edge. 3. Add a generous dollop of tahina near the eggs. Spoon a little zhug over both the eggs and tahina, serving the remainder at the table. ## Leftover Path Separate storage keeps the kraut crisp and the sauces fresh. Gentle reheating prevents the eggs from becoming tough. ### Instructions 1. Refrigerate leftover eggs within 2 hours in a shallow airtight container and use within 3 days. 2. Store tahina and zhug separately in the refrigerator and use within 4 days. Keep the kraut in its brine according to its package instructions. 3. Press a cover directly against leftover lemon-dressed avocado and refrigerate; use the next day for best texture. 4. Reheat only the eggs in a covered skillet over low heat with a small splash of water, folding gently until they reach 165°F. Serve with the cold sides and sauces. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.