A couple of weeks ago, we chatted with Thorley Robins from The Avo Tree - you can catch that conversation here. This week, we’re poaching (sorry, had to) a recipe from their website: Harissa Eggs on Toast. Served with avo and, of course, a cup of Webster’s.

It’s a win if you love spicy food, avocado toast, and eggs. The creamy avo and yoghurt balance the harissa’s heat, making it satisfying, colourful, and surprisingly simple to whip up. Enjoy! 

Serves 4. 

Ingredients:

1 cup unsweetened Greek yoghurt
1 clove garlic, crushed
2 tbsp chopped fresh parsley
4 tbsp neutral oil
2 tbsp harissa paste
4 size 7 eggs
1–2 ripe avocados, sliced
4 slices sourdough or other crusty bread
Sea salt & cracked pepper

Method:

1. In a small bowl, combine yoghurt, garlic, and parsley. Season with sea salt and cracked pepper.

2. Heat oil in a large frypan over medium heat. Add harissa paste and fry 1 minute. Crack in eggs and cook until whites are set but yolks still runny (or to your liking).

3. Slice avocado and toast the bread.

4. Spread a generous spoonful of yoghurt onto the toast. Top with avocado, fried eggs, and any harissa oil from the pan.

5. Finish with sea salt and cracked pepper.

Recipe created for The Avo Tree by Olivia Galletly @thehungrycooknz