HARISSA, EGG & BACON SANDWICH

I saw this recipe on my instagram and immediately had to make it! It’s a fun twist on a classic egg and bacon sandwich - both in flavour and technique. The difference is that the bread is added to the pan whilst the egg is still cooking, so it sticks to it and can encase the filling (bacon & vegggies) nicely!

Prep time: 10 mins

Cook time: 10 mins

Serves 1

Ingredients

• 1 tomato, sliced

• 2 spring onions, chopped

• 3 rashers of bacon

• 1 slice of cheese

• 2 heaped teaspoons harissa paste

• 3 eggs

• 2 slices of bread

• Olive oil

• Salt & pepper

Method

1. Slice your vegetables thinly so you can layer them in your sandwich (i used tomatoes), and chop your spring onion.

2. Cook your bacon, I used an airfryer at 200 degrees celsius for 10 mins until crispy.

3. Crack your eggs in a bowl, and whisk.

4. On a medium heat in your frying pan, add a glug of olive oil and harissa paste. Let sizzle until fragrant (2 mins).

5. Add your eggs and let sit for 1 minute.

6. Sprinkle in your spring onions, salt and pepper.

7. Add 2 slices of bread, face down (they should form a sandwich when then come together).

8. Let cook for about 2 mins, so you can easily flip.

9. Flip the egg and bread, and layer on your fillings (in my case - tomato, bacon and cheese).

10. Flip one half of the sandwich onto the other and press down. Cook both sites further until extra crisp.