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Rose Harissa Eggs

Rose Harissa Eggs

Prep 2 minutesCooking 5 minutes2 people

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…

recipe

5 minutes

Breakfast Recipes

Brunch Recipes

Lunch Recipes

15 minute or less

Easy Recipes

Vegetarian Recipes

Egg Recipes

Pastes

Brunch

Easy

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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

Instructions

  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.

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.

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.