Clay's Kitchen : Egg Recipes

Egg Recipes

Olive Oil Fried Eggs with Mozzarella and Harissa

Recipe from: Bon Appétit, March 2006, Nancy Silverton
Servings: 4

For brunch or a light supper, this open-face sandwich is spicy and satisfying.

¾ cup extra-virgin olive oil, divided
2 teaspoons purchased harissa paste from tube
2 teaspoons purchased hot pepper relish or paste (such as ZerGüt Hot Ajvar or Amore)
1 garlic clove, minced, plus 1 whole garlic clove, peeled
½ teaspoon fresh lemon juice
¼ teaspoon salt

4 1-inch-thick slices brioche or egg bread, lightly toasted

4 large eggs
6 ounces fresh mozzarella cheese, drained, coarsely grated
¼ cup fresh Italian parsley leaves

Whisk ½ cup olive oil, harissa paste, hot pepper relish, minced garlic, lemon juice, and salt in small bowl to blend. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)

Preheat broiler. Rub toast slices on 1 side with peeled garlic clove, then place 1 toast on each of 4 plates.

Heat remaining ¼ cup olive oil in large ovenproof nonstick skillet over medium-high heat. Break eggs into skillet; sprinkle lightly with salt. Cook until whites are just set but yolks are still runny, about 2 minutes. Remove from heat; sprinkle mozzarella cheese over eggs. Place skillet under broiler and broil just until cheese melts and centers of yolks are still slightly runny, about 2 minutes. Carefully place 1 egg atop each toast slice. Spoon harissa sauce over eggs. Scatter parsley leaves over and serve.

Note:
Harissa paste and hot pepper relish or paste are available at specialty foods stores and Middle Eastern markets and at kalustyans.com.

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