For brunch or a light supper, this open-face sandwich is spicy and satisfying.
Ingredients
Makes 4 servings
Step 1
Whisk 1/2 cup 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.)
Step 2
Preheat broiler. Rub toast slices on 1 side with peeled garlic clove, then place 1 toast on each of 4 plates.
Step 3
Heat remaining 1/4 cup 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 broiler and broil just until cheese melts and centers 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.
Harissa paste and hot pepper relish or paste are available at specialty foods stores and Middle Eastern markets and at kalustyans.com
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Reviews (8)
Back to TopMy husband was on a "bland diet" because of surgery and I made this without the harissa and it was still delicious.
hamptoncouple
12/22/2012
I thought this was good but not remarkable. (We eat homemade harissa a lot these days so it was not surprise, but sill delicious.) The mozzarella was delicious, but not distinctive. I think a good goat cheese or something with more kick would be more interesting. I used good sourdough rolls and farm fresh eggs. very good but not distinctive...
Anonymous
sonoma wine country, ca
5/20/2012
Awesome! I had made my own harissa and found this recipe so I could use more of it. I made this dish for dinner, we loved it so much I made it again the very next night! I even tried it with Canadian bacon and used regular bread - delicious! It's very easy and so satisfying.
tracy102503
12/17/2009
Fantastic. I used sriracha sauce instead of hot pepper relish, and large slices of freshly baked country loaf instead of brioche. Very satisfying, and better than any brunch entree we could have had at a restaurant today!
Anonymous
Austin, TX
6/7/2008
This is an amazing egg dish (and how often can you say that?) I used Challah as the bread and used a mixture of ajvar and Shug (similar to harrisa) I also added oregano instead of parsley at the end. Spectacular. enough said
fiona024
1/31/2007
This was delicious and I didnt have any brioche type bread (so I used pita which was not spectacular)but it was still a stunning late night snack. I used Schug (a Yemenite pepper paste) instead of traditional harrisa and mild adjvar. It was spicy, sweet, salty, soft and gooey and very satisfying. I can only imagine brioche would have made it that much better.
fiona024
Santa Rosa
1/17/2007
Made this at the cabin for something different. The sauce was very tasty, had a kick but wasn't too spicy for a general audience and was well-received. Everyone liked the mild, fresh mozzarella with the eggs. Would do again and the sauce would be great with other things - grilled fish maybe?
northcountrycook
Minneapolis, MN
7/17/2006
My husband LOVES this recipe. So much so, he requested me to make it again for his birthday breakfast! I didn't have the harissa, but substituted a hot pepper relish from Stonewall Kitchens I had on hand with great results. We like it served on whole wheat English muffins instead of brioche. A nod to our South Beach diet!
Anonymous
Boxford, MA
3/25/2006
