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Olive Oil Fried Eggs with Mozzarella and Harissa
- 3/4 cup extra-virgin olive oil, divided
- 2 teaspoons purchassed harissa paste from tube
- 2 teaspoons purchased hot pepper relish or paste (such as ZerGüt Hot Ajvar or Amore)
- 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
- large eggs
- 6 ounces fresh mozzarella cheese, drained, coarsely grated
- 1/4 cup fresh Italian parsley leaves
Directions:View on Bon Appetit
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