Dish of the Day: The Reluctant Vegetarian’s Harissa Fried Eggs
Most people seem to save cooking eggs solely for a weekend brunch time treat, choosing the easier option of cereal or toast before work. This super simple, delicious recipe is quick enough to whip up most mornings. Don’t be afraid of going big on the spice front, the harissa will blow away any cobwebs and for those that can’t handle the heat, pass them a pot of yogurt to help balance the spice and cool things down. This is an easily adaptable dish has the same prep and cooking time whether you’re cooking for one or for ten. This is definitely one to try.
Preparation Time – 3 minutes
Cooking Time – 3-4 minutes
Feeds – 4-6
Glug of rapeseed oil
4-6 Large Free Range, Organic Eggs – Allow 1 per serving
100g Vegetarian Pecorino or Parmesan style cheese – Roughly crumbled
3 Tablespoons of dry black olives – Stones removed
3 Tomatoes of your choice – There’s some colourful options about; green, yellow, orange – Cut into quarters
Handful of parsley – Roughly chopped
Handful of coriander – Roughly chopped
4-6 Teaspoons of Harissa – Allowing 1 per egg.
Generous amount of freshly ground black pepper
Crusty loaf of sourdough on the side.
Start with a big glug of oil in a non-stick frying pan and heat on a medium to high heat for a minute or so. Crack the eggs and sprinkle over the cheese, olives and add in the sliced tomatoes. Allow to cook for a minute or until the egg white has cooked through and has started to turn crispy at the edges. Next sprinkle over both the chopped parsley and coriander, add the dollops of harissa and sprinkle over the freshly ground black pepper. To speed up the egg cooking process cover the pan with a lid or foil.
Serve straight from the dish and mop it all up with a big hunk of crusty loaf or sourdough.breakfast, fried eggs, harissa, reluctant vegetarian
Recent Posts on Dish of the Day
- The Reluctant Vegetarian: Super Cleansing Brown Rice Miso Broth with Courgette, Smoked Tofu, Spring Onion and Black Beans
- Organic Black Rice Noodles with Garlic Fried Oyster Mushrooms, Purple Sprouting Broccoli, Smoked Tofu & Lemon Oil Dressing
- The Reluctant Vegetarian: Asian Style Superfood Salad
- Triple the Ginger, Gingerbread Ice Cream with Panettone Waffles and Drunken Apricots
- The Reluctant Vegetarian: Winter Spelt Spinach Tagliatelle with Chestnut Pesto and Greens
Latest from Independent journalists on Twitter