Olive Oil Fried Eggs with Mozzarella and Harissa
Need a gluten free, primal, and vegetarian morn meal? Olive Oil Fried Eggs with Mozzarellan and Harissa could be an awesome recipe to try. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 558 calories, 15g of protein, and 54g of fat. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of lemon juice, eggs, mozzarella cheese, and a handful of other ingredients are all it takes to make this recipe so tasty.
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.)
Preheat broiler. Rub toast slices on 1 side with peeled garlic clove, then place 1 toast on each of 4 plates.
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.
Harissa paste and hot pepper relish or paste are available at specialty foods stores and Middle Eastern markets and at kalustyans.com