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Recipes

Olive Oil Fried Eggs with Mozzarella and Harissa

By Nancy SilvertonPhotography by Joseph De Leo
Image may contain Food Bread Toast and French Toast

Recipe information

  • Yield

    4 Servings

Ingredients

3

/4 cup extra-virgin olive oil, divided

2

teaspoons purchassed 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

large eggs

6

ounces fresh mozzarella cheese, drained, coarsely grated

1

/4 cup fresh Italian parsley leaves

Need to make a substitution?

Preparation

  1. 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.

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