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Rose Harissa drizzled on a fried egg, sitting on top of an English muffin.

Harissa Eggs

Prep 2 minutesCooking 5 minutes2 people

Petals and spice bring brunch to life…make egg on toast feel like a treat with a spoonful of Rose Harissa.

recipe

5 minutes

15 minute or less

Easy Recipes

Brunch Recipes

Breakfast Recipes

Vegetarian Recipes

Egg Recipes

Oils

Pastes

Brunch

Easy

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Ingredients

1tbsp Cornicabra Extra Virgin Olive Oil

2 Eggs at room temperature, hen or duck eggs work well

2 English muffins, halved

2tsp Rose Harissa

Small handful coriander leaves, torn

Salt and freshly ground pepper, to taste

Instructions

  1. In a small non-stick frying pan heat the Cornicabra Extra Virgin Olive Oil, crack in the eggs and fry for 3 minutes for soft yolks.
  2. Toast the muffins in the toaster.
  3. To serve, place one cooked egg on top of the split muffins and dot the egg with Rose Harissa. Sprinkle with chopped coriander and season with salt and black pepper.

Included in this Recipe

Rose Harissa

Rose Harissa

Spicy, sultry Rose Harissa is one of our best sellers, famous in restaurant and domestic kitchens all over the UK.

Cornicabra Extra Virgin Olive Oil 500ml

Cornicabra Extra Virgin Olive Oil 500ml

Spanish single varietal extra virgin olive oil made from olives grown in Andalucia, this oil is perfect for cooking and for making dressings.