Olive Oil Fried Eggs with Mozzarella and Harissa

Name: Olive Oil Fried Eggs with Mozzarella and Harissa
Total time: 14 min
Yield: 4 servings
Ingredients: ¾ cup extra-virgin olive oil, divided; 2 teaspoons purchased harissa paste from tube; 2 teaspoons purchased hot pepper relish or paste (such as ZerGüt Hot Ajvar or Amore); 2 cloves garlic clove, minced, plus 1 whole garlic clove, peeled; ½ teaspoon fresh lemon juice; ¼ teaspoon salt; 4 slices 1-inch-thick slices brioche or egg bread, lightly toasted; 4 large large eggs; 6 ounces fresh mozzarella cheese, drained, coarsely grated; ¼ cup fresh Italian parsley leaves

A luxurious breakfast dish featuring eggs fried in olive oil, topped with melted mozzarella and a spicy harissa sauce, served on garlic-rubbed brioche toast and garnished with fresh parsley.

4 servings

14 min

Published October 4, 2025

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Ingredients

•¾ cup extra-virgin olive oil, divided
•2 teaspoons purchased harissa paste from tube
•2 teaspoons purchased hot pepper relish or paste (such as ZerGüt Hot Ajvar or Amore)
•2 cloves garlic clove, minced, plus 1 whole garlic clove, peeled
•½ teaspoon fresh lemon juice
•¼ teaspoon salt
•4 slices 1-inch-thick slices brioche or egg bread, lightly toasted
•4 large large eggs
•6 ounces fresh mozzarella cheese, drained, coarsely grated
•¼ cup fresh Italian parsley leaves

Cooking Instructions

1.
Whisk 1/2 cup olive oil, harissa paste, hot pepper relish, minced garlic, lemon juice, and salt in small bowl to blend. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)
5 min
2.
Preheat broiler. Rub toast slices on 1 side with peeled garlic clove, then place 1 toast on each of 4 plates.
3 min
3.
Heat remaining 1/4 cup olive oil in large ovenproof nonstick skillet over medium-high heat. Break eggs into skillet; sprinkle lightly with salt. Cook until whites are just set but yolks are still runny, about 2 minutes. Remove from heat; sprinkle mozzarella cheese over eggs. Place skillet under broiler and broil just until cheese melts and centers of yolks are still slightly runny, about 2 minutes. Carefully place 1 egg atop each toast slice. Spoon harissa sauce over eggs. Scatter parsley leaves over and serve.
6 min

Ingredients

•¾ cup extra-virgin olive oil, divided

•2 teaspoons purchased harissa paste from tube

•2 teaspoons purchased hot pepper relish or paste (such as ZerGüt Hot Ajvar or Amore)

•2 cloves garlic clove, minced, plus 1 whole garlic clove, peeled

•½ teaspoon fresh lemon juice

•¼ teaspoon salt

•4 slices 1-inch-thick slices brioche or egg bread, lightly toasted

•4 large large eggs

•6 ounces fresh mozzarella cheese, drained, coarsely grated

•¼ cup fresh Italian parsley leaves

Cooking Instructions

Whisk 1/2 cup olive oil, harissa paste, hot pepper relish, minced garlic, lemon juice, and salt in small bowl to blend. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)

5 min

Preheat broiler. Rub toast slices on 1 side with peeled garlic clove, then place 1 toast on each of 4 plates.

3 min

Heat remaining 1/4 cup olive oil in large ovenproof nonstick skillet over medium-high heat. Break eggs into skillet; sprinkle lightly with salt. Cook until whites are just set but yolks are still runny, about 2 minutes. Remove from heat; sprinkle mozzarella cheese over eggs. Place skillet under broiler and broil just until cheese melts and centers of yolks are still slightly runny, about 2 minutes. Carefully place 1 egg atop each toast slice. Spoon harissa sauce over eggs. Scatter parsley leaves over and serve.

6 min