Harissa, scrambled eggs, avocado, and coriander sourdough toast
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Unrated
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Prep Time
15 mins
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Cook Time
3 mins
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Total Time
18 mins
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Servings
2 servings
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Cuisine
International, North African
Harissa, scrambled eggs, avocado, and coriander sourdough toast
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 6 sourdough bread large slices
- 4 teaspoons harissa paste store-bought or homemade from my recipe
- 4 egg large
- 1 tablespoon butter
- 1 avocado sliced
- 1 to mato sliced, or 6 cherry tomatoes cut in half
- Coriander fresh leaves
- 1/4 lime
- salt to taste
- black pepper to taste
Instructions
- Toast bread slices in a toaster (optional), spread them thinly with the harissa paste (to taste, carefully, it's very spicy).
- Scrambled eggs: whisk eggs in a bowl, season with salt and pepper, mix, heat butter in a frying pan and cook the eggs until set.
- Place the scrambled eggs on the toasts, top with avocado slices, tomatoes, season with salt and pepper, sprinkle with coriander leaves and a little amount of lime juice.
- Enjoy!
Notes
- * Harissa paste is quite spicy, commercial harissa varieties may vary
- * recipe for homemade harissa paste, a small amount, just for this recipe:
- 1 tablespoon frying oil, 1 small onion, 1 clove garlic, 2 chili peppers, 1 teaspoon dried ground coriander, 1 teaspoon ground cumin 1/2 teaspoon paprika powder, 2 heaped tablespoons of finely chopped red bell pepper (you can also use a leftover roasted bell pepper), 1 teaspoon tomato paste, salt to taste. Method: Dice the onion, slice the garlic and chili (remove the seeds if you want it to be less spicy). Heat the oil in a small frying pan, cook onions over low heat for 7 minutes, add garlic, chili, peppers, spices and cook for 5 minutes. Add the tomato paste, mix, season with salt, blend in a blender until thick paste forms.
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