Olive Oil Fried Eggs with Mozzarella and Harissa

Ingredients for Olive Oil Fried Eggs with Mozzarella and Harissa

• 180ml extra-virgin olive oil, divided

• 2 teaspoons purchased harissa paste from tube

• 2 teaspoons purchased hot pepper relish or paste (such as ZerGüt Hot Ajvar or Amore)

• 1 garlic clove, minced, plus 1 whole garlic clove, peeled

• 1/2 teaspoons fresh lemon juice

• 1/4 teaspoons salt

• 4 1-inch-thick slices brioche or egg bread, lightly toasted

• 4 large eggs

• 170g fresh mozzarella cheese, drained, coarsely grated

• 1/4 cup fresh Italian parsley leaves

How to make Olive Oil Fried Eggs with Mozzarella and Harissa

Whisk 120ml olive oil, harissa paste, hot pepper relish, minced garlic, lemon juice, and salt in small bowl to blend. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)

Preheat grill. Rub toast slices on 1 side with peeled garlic clove, then place 1 toast on each of 4 plates.

Heat remaining 60ml olive oil in large ovenproof nonstick skillet over medium-high heat. Break eggs into skillet; sprinkle lightly with salt. Cook until whites are just set but yolks are still runny, about 2 minutes. Remove from heat; sprinkle mozzarella cheese over eggs. Place skillet under grill and grill just until cheese melts and centres of yolks are still slightly runny, about 2 minutes. Carefully place 1 egg atop each toast slice. Spoon harissa sauce over eggs. Scatter parsley leaves over and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.