Poached Eggs with Harissa Oil
Elevate your breakfast or brunch game with these Poached Eggs with Harissa Oil, a dish that blends simple elegance with bold, spicy flavors. Perfectly poached eggs with luxuriously runny yolks are placed atop crisp slices of crusty bread and drizzled with a fragrant harissa-infused oil, made with sautéed garlic, olive oil, and harissa paste for a smoky, fiery kick. Fresh parsley adds a burst of color and herbaceous freshness, rounding out this quick and satisfying dish. Ready in just 25 minutes, this recipe is ideal for those who love creative spins on classic breakfast fare. Pair it with a side salad or enjoy it on its own for a hearty, flavor-packed start to your day!
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Recipe Information
Ingredients
- 4 large Eggs
- 2 tablespoons White vinegar
- 2 tablespoons Harissa paste
- 3 tablespoons Olive oil
- 1 small, finely minced Garlic clove
- 0.5 teaspoons Salt
- 2 tablespoons, finely chopped Fresh parsley
- 4 slices Crusty bread
Instructions
Fill a medium saucepan with about 3 inches of water and bring it to a gentle simmer over medium heat. Add the white vinegar to the water to help the eggs hold their shape during poaching.
Crack each egg into a small bowl or ramekin to make transferring to the water easier.
Using a spoon, stir the simmering water to create a gentle whirlpool effect, and carefully slide one egg into the center of the whirlpool. Let it cook for 3-4 minutes, or until the whites are set but the yolk is still runny. Use a slotted spoon to remove the egg and set it on a paper towel-lined plate. Repeat with the remaining eggs.
In a small saucepan, heat the olive oil over low heat. Add the finely minced garlic and sauté for about 1 minute, until fragrant. Stir in the harissa paste and salt, and cook for another 1-2 minutes, stirring constantly, until fully combined and aromatic. Remove from heat.
Toast the slices of crusty bread to your desired level of crispness.
Place two slices of bread on each plate, and top each slice with a poached egg. Drizzle the harissa oil generously over the eggs.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 3005 mg | 131% | |
| Total Carbohydrate | 118.9 g | 43% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.8 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 230 mg | 18% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 672 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
