Olive Oil Fried Eggs with Mozzarella and Harissa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
For brunch or a light supper, this open-face sandwich is spicy and satisfying. Ingredients:
3/4 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) |
1 garlic clove, minced, plus 1 whole garlic clove, peeled |
1/2 teaspoon fresh lemon juice |
1/4 teaspoon salt |
4 1-inch-thick slices brioche or egg bread, lightly toasted |
4 large eggs |
6 ounces fresh mozzarella cheese, drained, coarsely grated |
1/4 cup fresh italian parsley leaves |
Directions:
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.)
2. Preheat broiler. Rub toast slices on 1 side with peeled garlic clove, then place 1 toast on each of 4 plates.
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.
4. Market tip: Harissa paste and hot pepper relish or paste are available at specialty foods stores and Middle Eastern markets and
|
|