Olive Oil Fried Eggs with Mozzarella and Harissa
A luxurious breakfast dish featuring eggs fried in olive oil, topped with melted mozzarella and a spicy harissa sauce, served on garlic-rubbed brioche toast and garnished with fresh parsley.
Ingredients
- •¾ cup 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)
- •2 cloves garlic clove, minced, plus 1 whole garlic clove, peeled
- •½ teaspoon fresh lemon juice
- •¼ teaspoon salt
- •4 slices 1-inch-thick slices brioche or egg bread, lightly toasted
- •4 large large eggs
- •6 ounces fresh mozzarella cheese, drained, coarsely grated
- •¼ cup fresh Italian parsley leaves
Cooking Instructions
- 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.)
5 min
- 2.
Preheat broiler. Rub toast slices on 1 side with peeled garlic clove, then place 1 toast on each of 4 plates.
3 min
- 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.
6 min
