Olive oil eggs with harissa
Make eggs with a twist - with harissa pasteINGREDIENTS185ml (1 cup) olive oil10-15ml (2-3 tsp) harissa paste10ml (2 tsp) chilli sauce1 large garlic clove, chopped15ml (1 tbsp) lemon juice5ml (1 tsp) salt4 English muffins (or 4 slices of any good bread) warmed4 extra-large eggs100g mozzarella cheese, gratedBlack pepper, to tasteMETHODWhisk 125ml ( cup) of the oil with the harissa, chilli sauce, garlic, lemon juice and salt.Cover and set aside. (This can be made the day before and stored in the fridge.)Heat remaining oil in a large, non-stick pan and fry eggs to your liking.Place eggs on muffins and top each with a dollop of harissa paste mix.Sprinkle grated cheese over and place under a preheated grill until cheese is just melted and paste is warmed through.Serve with a grinding of black pepper. Serves 4..
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