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Harissa fried eggs on toast
Serves 2 Starters and mains
Ingredients
- 2 slices bread
- 2tbsp olive oil
- 1tsp ground turmeric
- 1⁄2tsp ground cumin
- 2tsp harissa (preferably rose harissa), or other chilli sauce
- 2 large eggs
- 4tbsp Greek yoghurt
- handful dill, leaves picked and chopped
Method
Put the bread in the toaster. Meanwhile, heat the oil in a frying pan over a medium–high heat. Add the spices and harissa or other chilli sauce and stir with a spatula, or tilt the pan slightly so that everything combines. Crack the eggs into the pan and fry for a few minutes until the whites have set with golden edges and the eggs are cooked to your liking.
Spread the yoghurt over the toast, then top each slice with an egg, along with any leftover harissa oil. Sprinkle with salt and a good pinch of dill and serve.
This recipe featured in the July 2022 issue of Food and Travel. To subscribe, click here.
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