Best Olive Oil Fried Eggs With Mozzarella And Harissa Recipes

Olive Oil-Fried Eggs image

Provided by Martha Stewart

Time 5m

Number Of Ingredients 3

Extra-virgin olive oil
2 large eggs
Kosher salt and freshly ground pepper

Steps:

Pour 1/8 inch of oil into a small skillet. Heat over medium-high until shimmering, about 1 minute. Crack eggs into skillet; season with salt. Cook, tilting skillet slightly and spooning oil over eggs repeatedly, until whites are puffed slightly, crisp and golden brown along edges, and just set but yolks are still wet, about 2 minutes.

Olive Oil Fried Eggs with Mozzarella and Harissa image

Provided by Nancy Silverton

Yield Makes 4 servings

Number Of Ingredients 10

3/4 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)
1 garlic clove, minced, plus 1 whole garlic clove, peeled
1/2 teaspoon fresh lemon juice
1/4 teaspoon salt
4 1-inch-thick slices brioche or egg bread, lightly toasted
4 large eggs
6 ounces fresh mozzarella cheese, drained, coarsely grated
1/4 cup fresh Italian parsley leaves

Steps:

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.