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