Harissa Eggs
Prep: 2 minutes
Cook: 5 minutes
Cook: 5 minutes
Easy
Serves 2 people
Petals and spice bring brunch to life…make egg on toast feel like a treat with a spoonful of Rose Harissa.
Ingredients
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1tbsp Cornicabra Extra Virgin Olive Oil
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2 Eggs at room temperature, hen or duck eggs work well
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2 English muffins, halved
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2tsp Rose Harissa
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Small handful coriander leaves, torn
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Salt and freshly ground pepper, to taste
Method
- Step 0: 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.
- Step 1: Toast the muffins in the toaster.
- Step 2: 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.