Rawduck is a casual all day dining restaurant in East London, their menu takes inspiration from all over the world, focusing on simple seasonal cooking and robust flavours. Here they prove a little chilli isn’t beyond the pale at breakfast time, with this quick five-minute brunch recipe…

For more about Raw Duck, rawduckhackney.co.uk.

Ingredients

1 tbsp Early Harvest Arbequina Extra Virgin Olive Oil
4 free range eggs
2 tbsp Rose Harissa
4 tbsp Greek yoghurt
4 slices of sourdough
Small handful coriander leaves, torn

Ingredients

1 tbsp Early Harvest Arbequina Extra Virgin Olive Oil
4 free range eggs
2 tbsp Rose Harissa
4 tbsp Greek yoghurt
4 slices of sourdough
Small handful coriander leaves, torn

1

In a small non-stick frying pan heat the extra virgin olive oil, crack in the eggs and fry for 3 minutes for soft yolks.

 

2

Toast the sour dough

 

3

To serve place one cooked egg on top of the toast and dot the egg with rose harissa paste. Sprinkle with chopped coriander and season with salt and black pepper, serve with the Greek yoghurt on the side.

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