World Cuisine

Soft-Boiled Eggs with Harissa

cook 10 mins
  • 4 eggs
  • 4 slices of bread
  • 4 heaped teaspoons harissa paste (see page 70)
  • Place the eggs in a saucepan of water, bring to the boil and cook for 3–5 minutes, depending on how you like your eggs. Meanwhile, toast the bread and cut into long strips.
  • Drain the eggs, cut them in half and serve on a plate with the strips of toast and a small bowl of harissa. To eat, first dip the strips of toast into the harissa, then dip into the egg.
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