Omek houria with hard-boiled eggs
Coarsely mashed steamed carrots with vinegar, cumin and harissa, topped with hard-boiled eggs.
Active time20 min
Cooking10 min
Total25 min
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Ingredients
- 250 g carrots
- 1 garlic clove
- 2 peeled hard-boiled eggs
- 1 tsp ground cumin
- 1 tsp harissa
- ½ tsp salt
- 2 tbsp vinegar
Preparation
Peel the carrots. Cut the carrots into small pieces. Put them in a couscous steamer basket above simmering water. Cover and steam for about 10 minutes, until tender when pierced with a knife.
250 g carrots- knife
- chopping board
- couscous steamer with lid
Use store-bought hard-boiled, peeled eggs. Peel and finely chop the garlic. Coarsely mash the carrots with a fork in a bowl, leaving some texture. Mix with the garlic, cumin, harissa, vinegar and salt. Quarter the hard-boiled eggs and arrange on the carrots.
1 garlic clove2 peeled hard-boiled eggs1 tsp ground cumin1 tsp harissa½ tsp salt2 tbsp vinegar- knife
- chopping board
- mixing bowl
- fork
Allergens
- Eggs
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration