Olive Oil Fried Eggs with Mozzarella and Harissa

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Olive Oil Fried Eggs with Mozzarella and Harissa

 

1/4 cup extra-virgin olive oil, divided

2 teaspoons purchased harissa paste from tube

2 teaspoons purchased hot pepper relish or paste

1 garlic clove, minced, plus 1 whole garlic clove, peeled

1/2 teaspoon fresh lemon juice

1/4 teaspoon salt

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

4 large eggs

6 ounces fresh mozzarella cheese, drained, coarsely grated

1/4 cup fresh Italian parsley leaves

 

Whisk 1/2 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 1/4 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. Serves 4.