Fiery Eggs in Edamame, Parsnip and Harissa Nests
•1/2 cup edamame beans
•1 parnsip, grated
•Zest of 1 small orange (reserve extra for garnish)
•1 tbsp harissa
•1/8 tsp Culley's Roasted Carolina Reaper Hot Sauce
1. Heat a little oil in a large frying pan over medium-high heat.
2. Add edamame beans and parsnip. Cook for 5-7 minutes, stirring, until parnsip has softened. Add orange zest, harissa and Culley's Roasted Reaper Sauce and stir well to combine.
3. Create two wells in the parsnip mixture, and crack an egg into each. Cook for 5 minutes, until eggs are done to your liking.
4. Serve warm!