Harissa eggy bread

A quick, easy savoury breakfast

An elevated, more grown-up version of one of my childhood favourites - eggy bread.

Spicy harissa is such a good pairing with eggs, and makes this a bit more exciting and grown up than standard eggy bread.

Top with avocado and feta for a really tasty, really easy vegetarian breakfast, lunch or even dinner.

Some mixed seeds would add a nice crunch and some extra plant diversity too, if you fancy!

You’ll need (per portion):

• 2 eggs

• 1 tbsp harissa paste (or more/less to taste)

• 2 slices bread of choice, I like sourdough

• 1/2 avocado, sliced

• feta cheese

Crack the eggs into a wide bowl. Add the harissa, a little salt and pepper and whisk with a fork until well combined.

Heat a frying pan over a medium heat with a little oil or butter.

Dip one of the slices of bread into the mixture, let it soak up some of the egg and then flip it over, to soak the other side.

Add the soaked bread to the frying pan, then repeat with the other piece of bread while the first one starts to cook.

Add the second piece of bread and flip the first. Cook until both are starting to brown on both sides.

Transfer to a plate and top with the avocado slices and crumble over some feta to finish.

Dig in.