Harissa Fried Eggs with Summer Salad

Harissa fried eggs are spicy, buttery, and perfectly crispy around the edges. We served our harissa fried eggs with a summer salad for a light breakfast.

5 from 3 votes

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Cook Time: 15

Total Time: 15

Servings:

Calories: 208kcal

Equipment

Whisk
Skillet

Ingredients

Harissa fried eggs:

2 eggs
1 teaspoon olive oil
1 tablespoon harissa
1 tablespoon butter melted
Salt and pepper

Summer salad:

4 ounces baby greens
1 teaspoon extra virgin olive oil
1 teaspoon lemon juice
1 large avocado peeled and diced
1 pint Campari tomatoes
Salt and pepper to taste

Instructions

Prepare the harissa butter:

Combine the melted butter and harissa in a small bow and whisk to combine. Set aside.

Prepare the summer salad:

Toss the baby greens with 1 teaspoon extra virgin olive oil and a sprinkle of salt and pepper. Divide the greens between two bowls and set aside.

Prepare the avocados and tomatoes:

Combine the avocado and tomatoes in a small bowl with a sprinkle of salt and pepper. Add the lemon juice and toss to combine.

Fry the eggs:

Heat 1 teaspoon olive oil in a small skillet over medium heat. Once hot, crack the eggs into the skillet and season with salt and pepper. Spoon the harissa butter over the eggs and cook until the whites have set and the yolks are runny. Turn off the heat.

To serve:

Divide the avocados and tomatoes between the bowls of greens and place a harissa fried egg on top. Enjoy!

Nutrition

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