© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Bon Appétit, March 2006, Nancy Silverton
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 ZerGŁt 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.
Harissa paste and hot pepper relish or paste are available at specialty foods stores and Middle Eastern markets and at kalustyans.com.