Fried Eggs and Roasted Capsicums with Mozzarella and Harissa
Photography by 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
RecipeCaponata with Chorizo and Poached Eggs
Article by Claire Aldous
RecipePoached Eggs with Baked Feta, Olives, Zucchini and Toasted Pide
Article by Claire Aldous
RecipeRoast Asparagus and Bacon with Poached Eggs and Ricotta
Article by Claire Aldous
RecipeCrisp Eggs Stuffed with Ricotta, Prosciutto and Herbs
Article by Claire Aldous
latest issue:
Issue #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!