Dish of the Day: The Reluctant Vegetarian’s Harissa Fried Eggs

Anna Barnett

harissa Dish of the Day: The Reluctant Vegetarians Harissa Fried EggsMost 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.

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  • greggf

    Sounds delicious. Strangely eggs and cheese go well together, your spices remind me of the Mexican version of fried eggs.
    Try this recipe with, say, two goose eggs. They are slightly stronger and will suit a stronger cheese grated roughly, with the spicey harissa. A hearty meal!

  • trisul

    Vegetarian eggs?!? When did eggs become veggies … maybe when they started growing on trees. Aborted chicken is not food for vegetarians.

  • greggf

    Eggs have to be fertilised trisul, before that claim may be correct.

  • trisul

    I’m just being gross. But you mean they are more like chicken menstrual excretions than aborted chicken? In either case, it is nowhere near a vegetable nor suitable for vegetarians.

    B.t.w. many organic free range eggs have been fertilized … they consider it healthier.

  • greggf

    Perhaps it’s poetic licence to describe eggs as vegetarian tri. However I keep poultry including cocks and most of the eggs, although probably fertilised, would be abandoned if we didn’t collect them. We always let hens cover and hatch eggs naturally but only some do so and not with all eggs.
    My wife is Buddhist and advises it’s ok providing the hen has left the eggs, but that’s probably not a strict interpretation.

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