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.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.