Feta, Chorizo and Harissa Eggs on Sourdough

Ingredients

• sourdough bread (for serving; drizzle with olive oil and toast until golden and crispy)
• olive oil (for drizzling over the sourdough bread)
• eggs (cracked over crumbled feta)
• harissa (stir into the chorizo; add more to the eggs if desired for extra spice)
• feta (crumble into the egg pan and use more to finish)
• chorizo (diced)
• butter (cook with the chorizo and harissa)
• lemon juice (squeezed into the dressing)
• Greek yoghurt (for the dressing)
• fresh parsley (some for the dressing and extra to finish)
• garlic (cloves; for the dressing)
• jalapeños (optional; added as a topping)

Steps

1. 1

   Drizzle olive oil over the sourdough bread, then toast it until golden and crispy. The source does not specify the cooking appliance or temperature.

2. 2

   Add the diced chorizo to a pan with butter and harissa. Cook until the chorizo is crispy.

3. 3

   In a separate pan, crumble in feta, then crack the eggs over it. Add more harissa if you want the eggs spicier, and cook the eggs and feta.

4. 4

   While the eggs and chorizo cook, put Greek yoghurt in a bowl. Squeeze in lemon juice, add fresh parsley and garlic cloves, then mix to make the dressing.

5. 5

   Once everything is cooked, spread the Greek-yoghurt dressing over the crispy sourdough. Top with the feta eggs and chorizo.

6. 6

   Crumble more feta over the top, add more parsley and jalapeños if desired, and serve.

Notes

The source gives no ingredient quantities, serving yield, or precise cooking time. It says to toast the bread until golden and crispy but does not specify where or how; no method or temperature is supplied.

Nutrition per serving

• breakfast
• main
• vegetarian?
• spicy
• crispy
• stovetop
• toast