Olive Oil Fried Eggs with Mozzarella and Harissa

3/4 Cup Extra-Virgin Olive Oil, divided
1 tsp Harissa Blend
2 tsp purchased hot pepper relish or paste (like Sriracha or other favorite)
1 garlic clove, minced, plus 1 whole garlic clove, peeled
1/2 tsp fresh lemon juice
1/4 tsp Salt
4 x 1-inch-thick slices brioche or egg bread, lightly toasted
4 large eggs
6 oz fresh mozzarella cheese, drained, coarsely grated
1/4 Cup fresh Italian parsley leaves


Whisk together 1/2 Cup olive oil with the Harissa seasoning, hot pepper relish, minced garlic, lemon juice, and salt in small bowl; stir to blend. (This step can be taken up to 1 day ahead.) Cover bowl of oil-spice mixture and refrigerate. Bring to room temperature and re-whisk before using.

Preheat broiler. Rub brioche or egg-bread toast slices on 1 side with peeled garlic clove, then place 1 toast on each of 4 plates.

Heat over medium-high heat, the remaining 1/4 Cup of olive oil in large, oven-proof nonstick skillet. Break eggs into heated skillet and sprinkle lightly with salt. Cook eggs until whites are just set but yolks are still runny, about 2 min. Remove skillet from heat; sprinkle grated fresh mozzarella cheese over eggs.

Place skillet under broiler and broil eggs just until cheese melts and centers of yolks are still slightly runny, about 2 min. Remove skillet from oven and carefully transfer 1 egg atop each toast slice. Spoon Harissa sauce over eggs and toast. Garnish with scattered parsley leaves and serve.

Makes 4 servings