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Scrambled eggs cooked with chorizo and peppers brings gentle spice to these wraps. Cool and creamy guacamole and cheese balances the flavours
Harissa eggy bread
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 200g firm mozzarella, coarsely grated
- 2tbsp harissa paste, plus extra to serve (optional)
- ½ bunch of spring onions, trimmed and thinly sliced
- 4 eggs, lightly beaten
- splash of milk (about 50ml)
- 4 thick slices of white bread
- 4 tbsp olive oil
Method
- STEP 1
Mix the mozzarella, harissa and spring onions together in a shallow bowl with the beaten egg and milk.
- STEP 2
Soak the bread in the egg mixture until saturated and soft, about 30 seconds-1 min.
- STEP 3
Heat half the oil in a frying pan over a medium-high heat, or cast iron skillet over ashen coals. Drop in two of the soaked bread slices, reduce the heat to medium and fry for 2-3 mins on each side until golden and crisp. Repeat with the remaining two slices, using the remaining oil. Serve straightaway with extra harissa on the side, if you like.
