Harissa Butter Fried Egg on Flatbread with Garlicky Raita, Sweet Roasted Red Pepper + Quick Pickled Red Onion
This is hands down my favourite kind of breakfast! You could switch out the peppers for roasted tomatoes, spring onions instead of pickled red, cream cheese instead of raita, whatever suits.
Ingredients
Directions
- 1
Cook the peppers low and slow drizzled in olive oil and salt at 170c for about 45 mins - 1 hr.
- 2
Melt a knob of butter in a small non stick pan, mix through a teaspoon of harissa, crack the egg over and fry on a low heat, spooning the sauce over the egg.
- 3
Grate some cucumber and a little garlic into some thick greek yoghurt, stir through and season.
- 4
Finely dice the onion and cover in a bowl with any white vinegar, some salt and a splash of water. Good after 10 mins, even better after a couple of hours.
- 5
Top with parsley or coriander and some dry or fresh chilli if you fancy extra heat. A drizzle of honey is also a nice touch if you’re into sweet and sour vibes.
