AT BEDFOLK HQ WE LOVE NOTHING BETTER THAN SLOW WEEKEND MORNINGS FOLLOWED BY A DELICIOUS BRUNCH. SO WE'VE TEAMED UP WITH TINA JUI, COOK, WRITER AND PHOTOGRAPHER AT THE WORKTOP, TO BRING YOU SOME OF OUR FAVOURITE RECIPES.
This weekend, we're serving up harissa onion and poach egg on toast. If harissa is new to you, like it was to us, it's a thick chilli paste with a mix of spices thrown it. It mainly consists of red chillies, red peppers, garlic, olive oil, and tomato paste, with a mix of aromatic spices.
It pairs particularly well with onions - here the sweet and spicy flavours of caramelised onions and harissa are topped on a layer of cool greek yogurt. This is a really quick and easy recipe bursting with flavour, perfect for a busy weekend.
Prep Time | 5 minutes
Cook Time | 8 minutes
Serving | 1
- 1 tablespoon extra virgin olive oil
- 1 small onion - cut half and thinly sliced
- 1 clove garlic - thinly sliced
- 1 tablespoon harissa
- 1 slice thick of rustic bread
- 50g plain Greek yogurt
- 1 egg - poached
- 1 small handful fresh mint - chopped
- Honey (for topping)
How to make
In a small skillet over medium-high heat, stir fry the onion and garlic in the olive oil, until the onion is softened and the garlic is starting to brown. Mix in the harissa and cook for an additional minute. Remove from heat and set aside.
Evenly spread the yogurt on the bread. Top with the harissa and onion mixture. Top with a poached egg. Garnish with the mint and finish with a drizzle of honey.
This recipe first appeared on www.theworktop.com