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