Fried Eggs and Roasted Capsicums with Mozzarella and Harissa
Photography Aaron McLean.
You need to try this flavourful breakfast dish, combining a delicious combination of fried eggs, roasted capsicum, mozzarella and harissa.
Serves: 4
INGREDIENTS
2 large red capsicums
Tomato salsa
1 medium vine-ripened tomato, diced
3 tablespoons olive oil
1 clove garlic, crushed
1-2 tablespoons lemon juice
1-2 teaspoons harissa or to taste
1 tablespoon chopped flat-leaf parsley
sea salt and freshly ground pepper
To finish
4 veal bratwurst sausages, halved lengthwise
8 very fresh, free-range eggs
1 large ball mozzarella in whey, drained and sliced
handful of rocket leaves
METHOD
Preheat the oven to 200°C.
Put the capsicums in a roasting dish and cook until tender. Cool, then peel, seed and slice.
Tomato salsa: Combine all the ingredients in a bowl and season.
Preheat the grill until hot. Grill the sausages until cooked and keep warm.
Heat an ovenproof, non-stick sauté pan with a little olive oil and break in the eggs. Season with sea salt and cook until the whites are just set but the yolks are still runny. Cover with slices of mozzarella and place the pan under the grill until the cheese just melts. This won’t take long if using fresh mozzarella.
To serve: Arrange the capsicums on serving plates and top with two eggs. Spoon over the tomato salsa and garnish with rocket leaves. Serve immediately.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Caponata with Chorizo and Poached Eggs]()
RecipeCaponata with Chorizo and Poached Eggs
Article by Claire Aldous![Poached Eggs with Baked Feta, Olives, Zucchini and Toasted Pide]()
RecipePoached Eggs with Baked Feta, Olives, Zucchini and Toasted Pide
Article by Claire Aldous![Roast Asparagus and Bacon with Poached Eggs and Ricotta]()
RecipeRoast Asparagus and Bacon with Poached Eggs and Ricotta
Article by Claire Aldous![Crisp Eggs Stuffed with Ricotta, Prosciutto and Herbs]()
RecipeCrisp Eggs Stuffed with Ricotta, Prosciutto and Herbs
Article by Claire Aldous
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.