Cooking Time: 15 minutes

Serves 6

What you Need

• 8 eggs
• Salt
• Heavy cream or milk
• 3 asparagus, shaved with a peeler
• 1 cup baby spinach (we used leftover sautéed spinach)
• ½ cup ricotta
• 1 pouch of Haven’s Kitchen Zippy Chili Harissa

How to Make It

1. Preheat your oven to 300°F
2. In a large bowl, whisk the eggs with a pinch of salt and a splash of heavy cream
3. Grease a half sheet pan with butter or oil and pour the egg mixture in. Top the eggs with asparagus and spinach. Dollop dots of ricotta around the whole pan 
4. Bake until the eggs are just set, about 15 minutes. Let sit for a minute or two, then cut into squares and drizzle with Harissa sauce.