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Harissa, scrambled eggs, avocado, and coriander sourdough toast

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
15 mins
Cook Time
15 mins
Total Time
18 mins
Servings: 2 servings
Course: Breakfast , Appetizer
Cuisine: International , North African

Ingredients

  • 6 large slices of sourdough bread
  • 4 teaspoons harissa paste store-bought or homemade from my recipe
  • 4 large eggs
  • 1 tablespoon butter
  • 1 avocado sliced
  • 1 to mato sliced, or 6 cherry tomatoes cut in half
  • fresh coriander leaves
  • 1/4 lime
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Toast bread slices in a toaster (optional), spread them thinly with the harissa paste (to taste, carefully, it's very spicy).
  2. 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.
  3. 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.
  4. 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.