Traditional recipes

Olive Oil Fried Eggs with Mozzarella and Harissa

Olive Oil Fried Eggs with Mozzarella and Harissa

Ingredients

  • 3/4 cup extra-virgin olive oil, divided
  • 2 teaspoons purchassed harissa paste from tube
  • 2 teaspoons purchased hot pepper relish or paste (such as ZerGüt Hot Ajvar or Amore)
  • 1 garlic clove, minced, plus 1 whole garlic clove, peeled
  • 1/2 teaspoon fresh lemon juice
  • 4 1-inch-thick slices brioche or egg bread, lightly toasted
  • 6 ounces fresh mozzarella cheese, drained, coarsely grated
  • 1/4 cup fresh Italian parsley leaves

Recipe Preparation

  • Whisk 1/2 cup olive oil, harissa paste, hot pepper relish, minced garlic, lemon juice, and salt in small bowl to blend. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.)

  • Preheat broiler. Rub toast slices on 1 side with peeled garlic clove, then place 1 toast on each of 4 plates.

  • Heat remaining 1/4 cup olive oil in large ovenproof nonstick skillet over medium-high heat. Break eggs into skillet; sprinkle lightly with salt. Cook until whites are just set but yolks are still runny, about 2 minutes. Remove from heat; sprinkle mozzarella cheese over eggs. Place skillet under broiler and broil just until cheese melts and centers of yolks are still slightly runny, about 2 minutes. Carefully place 1 egg atop each toast slice. Spoon harissa sauce over eggs. Scatter parsley leaves over and serve.

Recipe by Nancy Silverton,Reviews Section

Homemade Harissa

If you like to fire things up in your life, like eating chillies, not setting stuff on fire&hellip you might very much like Harissa Paste.

It becomes an accompaniment at meals. Your friend in your kitchen. You cook with it, even if it is only a teaspoon of that perfect ingredient that makes your Steak Roll rollin&rsquo

It is also very easy to prepare and make your very own Harissa Paste at home. Right, so this Tunisian paste is used on meats and fish, in stew and as flavorings in Couscous. How divine?

Someday I am going to travel to Tunisia and eat all the Harissa and couscous I can find. How huge is Earth?

Anyway, my version of Harissa Paste is still very related, using the same type of spices, but somehow I can&rsquot do too much chilli leaving it more &ldquopeppery&rdquo than anything else. You can be the judge.

Or you can just chuck it all in a food processor to blend until smooth. It really depends how you enjoy it. Chunky Harissa is best for rubbing meats and chicken before roasts, or added to pasta sauces and bredies. Yes. All the Harissa is mine!!


Helpful tips and variations

  • Use a store-bought tomato sauce or pizza sauce as a base for a quick breakfast, lunch, or dinner
  • Make a tomato sauce from scratch with a base of onion, garlic, and spices.
  • Add veggies like peppers, eggplant, mushrooms, spaghetti squash, green beans, spinach, kale, zucchini, etc.
  • put pesto into the tomato sauce for extra flavor
  • dash a little Harissa if you like it extra spicy
  • Add fresh mozzarella, parmesan cheese, or feta cheese to your shakshuka
  • Use fresh tomatoes and herbs in the summer
  • put some chickpeas for extra protein
  • Soaking up the sauce with a piece of crusty bread is a MUST!

This post was sponsored by Natural and Kosher. Please help support the brands that support May I Have That Recipe? All opinions are our own.

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Recipe: Farmer’s Cheese with Grilled Peaches

This easy recipe from Martha Stewart Living is a great way to showcase those juicy, sweet peaches that are abundant at farmers’ markets this time of year! The best thing about this recipe is that you can make it for two or twenty, it all depends on how much cheese and how many peaches you have!

Ingredients

  1. Halve the peaches, remove the pits, and brush the cut sides with olive oil.
  2. Grill, cut side down, until soft with char marks (about 4 minutes).
  3. Crumble the farmers cheese in a dish, drizzle with honey.
  4. Top with peaches and garnish with basil.

This recipe would also be great with fresh ricotta!


What Does Harissa Taste Like?

Compared to your average big-brand hot sauce, harissa brings another dimension. Like hot sauce, the focus and main ingredient is chiles. But harissa combines chiles with added spices. Cumin, caraway seeds, and coriander are some common additions. The precise makeup of the added spicing varies from place to place. But in any true harissa, these spices create a duskier, bolder pepper condiment.

In a harissa, an herb like mint might be lightly used with these spices. These ingredients make harissa less of a neutral addition than most hot sauces, and slightly more of an add-on with its own distinct personality.

A quick, careful tip-of-the-spoon taste of harissa from the jar (or tube!) will reveal these flavor differences. It will also reveal different textures.

One of the main ingredients in harissa is olive oil. Jars are commonly finished, right before sealing, with a last pouring of olive oil on top. This gives it a creamy mouthfeel and a touch of a fatty lushness. That the peppers have been pasted rather than liquified accentuates this feeling, giving harissa the body not of a runny sauce but of a spread with a slightly velvety nature.

Since the chile first traveled through colonial channels from Spain and Portugal to North Africa, harissa has been used liberally on many local dishes. It’s a go-to condiment in these southern Mediterranean countries—just like ketchup, mustard, or mayo in the U.S. In North Africa, it’s used on couscous, grains, sandwiches, and eggs. It has a sharply defined flavor profile, but one that can lift all kinds of dishes.

One of the good things about harissa is that, finished with olive oil, it keeps nicely in a jar. Store-bought varieties can taste great, even on the affordable end.

Another good thing is that you can use harissa more widely than a condiment like ketchup or mustard. You can add a spoonful of harissa to a marinade, giving your meat a slight kick. On the other end, you can finish cooked chicken, pork, beef, or lamb with careful smears of harissa, layering new chile-and-spice-based flavors that go smoothly with the warm juices and charred bits.

Warning: when using harissa as a simple condiment, be prudent. Some pastes are hot-hot and can overwhelm the food you’re trying to simply enhance. A little harissa goes a long way. Before spooning red paste from the jar, give the jar a quick stir, that way the olive oil integrates and you get a more even portion.


Aubergine stuffed with chilli jame and feta in polenta crust

The gorgeous crunchy crust on the outside of the aubergines works really well with the sweet and salty melted middle. For a quick fix use a good-quality, shop-bought chilli jam.

Serves 4
2 large aubergines
100g chilli jam
240g feta
Milk
6 tbsp polenta, seasoned
Olive oil

1 Preheat the oven to 180C/350F/gas mark 4. Cut each aubergine in half lengthways, then make a slit in the side of each slice to form a pocket.

2 Carefully open the slice and spread the inside with the chilli jam, then stuff in the feta cheese. Press down to flatten and prevent cheese falling out.

3 Dip each slice in a bowl of milk, shaking off any excess. Then roll each one in the seasoned polenta to coat.

4 Fry the slices in a little olive oil over a medium-high heat until they have turned golden, then transfer on to a baking tray and cook for 10 minutes, or they are until soft and cooked through.

Recipe supplied by Andrew Dargue, head chef of Little Orchard, orchard-kitchen.co.uk


4 thoughts on &ldquo Some different Mozzarella recipes &rdquo

My favorite mozzarella recipe is an adaptation of the one from “Take Big Bites” by Linda Ellerbee. Hers was a homemade pasta with Smoked Mozzarella, Tomatoes, and Basil
It would work with most medium sized pastas serving 4.

I love homemade pasta.
Regardless of homemade or not, use 3 cups of cooked pasta such as farfalle, penne, or even better, a ravioli. Serve it hot and add about 8 oz chopped smoked mozzarella in 1 inch pieces, leaves from 4-6 sprigs of basil (plenty),1 cup chopped fresh tomatoes, and I add 1/2 cup chopped roasted red pepper and 1 cup chopped sauteed zucchini. I like it with olive oil, fresh cracked black pepper and salt. The flavors are rich enough that no sauce is needed, but a nice alfredo cream or even lemony sauce could work.

How can you have mozzarella recipes without pizza? Not that I have much of a recipe – I just get pizza dough from The Accidental Baker at the Eno farmer’s market, pizza sauce from Weaver Street, and mozzarella from you guys – roll out, bake, sauce, slice and top, bake some more. Delicious. The thick and creamy HCC mozz definitely works the best on pizza out of the brands I’ve tried.

We figured everyone had a pizza recipe! We wanted to find some different & “exotic” recipes that used mozzarella, but you can’t go wrong with a classic pizza or TBM salad!

My favorite recipe with mozzarella is the tomato, basil, mozz salad with a drizzle of great balsamic. But, a fun twist on that is a recipe I from Epicurious, that is a great summer treat!

Ingredients
16 sun-dried tomato halves* (I prefer to use sliced fresh tomatoes, especially in the summer!)
2 to 3 tablespoons extra-virgin olive oil, if needed
1 ball of fresh mozzarella (8 to10 ounces), cut into 16 pieces (cut the cheese into 4 thick slices, then cut each slice into quarters), or 16 bocconcini (bite-sized mozzarella balls)
16 fresh basil leaves
16 garlic rubbed grilled bread slices or 32 crackers (I prefer to use sliced baguette).
2 to 6 long barbecue forks or skewers

1. Place the tomatoes in an attractive serving bowl.
2. Arrange the mozzarella, basil leaves, and grilled bread or crackers in bowls or on a platter.
3. Set up the grill for direct grilling and preheat to high. In the best of all worlds, you’d use a charcoal grill, raking the embers into a pile at the bottom of the grill and leaving off the grill grate. If using a gas grill, preheat it superhot.
4. Skewer a cube of mozzarella. Roast it over the fire, turning the skewer to evenly melt the cheese. If using a gas grill, you’ll need to bring it as close as possible to the fire without touching the grate. When the mozzarella begins to melt and brown, after 1 to 2 minutes over charcoal, a little longer over gas, use a knife or fork to scrape the cheese off the skewer onto a piece of grilled bread. Never attempt to eat the melted cheese directly off the hot skewer — you’ll burn your lips. Top the cheese with a basil leaf and a piece of sun-dried tomato and place a second piece of grilled bread on top. Eat at once.


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Mixing everything gently

While cooking the eggs, combine all the vegetables in a large serving dish, season with salt and pepper and mix gently.

Add the fried eggs with the cooked vegetables.

Mix the vegetables together and cut them together using knives such as scissors.

For more Tunisian recipes click here.

Finally , sprinkle with olive oil, and add the spices: 1 teaspoon of carvi and a little harissa (1 to 2 teaspoons) or not at all, but propose, in this case, a ramekin in the middle of the table so that each guest adds according to its tolerance to chilli. Sprinkle with chopped fresh parsley.

Mixing everything gently in all ways

Footnotes:

Serve as is for a vegetarian meal. Or accompany a meat or a grilled fish , this dish is ideal around a barbecue.