Olive Oil Fried Eggs With Mozzarella And Harissa Recipes

Steps:

• Pour 1/8 inch of oil into a small skillet. Heat over medium-high until shimmering, about 1 minute. Crack eggs into skillet; season with salt. Cook, tilting skillet slightly and spooning oil over eggs repeatedly, until whites are puffed slightly, crisp and golden brown along edges, and just set but yolks are still wet, about 2 minutes.

Steps:

• 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.

Steps:

• 1. Preheat the oven to 300 degrees F.
• 2. Rub four ramekins with 1 1/2 teaspoons of the olive oil. Crack 1 egg into each dish. Sprinkle lightly with salt and pepper.
• 3. In a medium skillet over medium heat, add another 1 1/2 teaspoons of the olive oil. Once the oil is hot, add the garlic, black olives, and mint (save a little of the mint for garnish). Stir just until you smell the garlic but do not brown it. Add the harissa, tomatoes, and chicken stock. Cook for 2 minutes at just below a simmer.
• 4. Spoon the mixture evenly over the eggs. It is very important that you pour the sauce over the eggs right away while it is still hot, so that the egg whites cook before the yolks get hard. Scatter the feta evenly over the top. Place the ramekins on a baking sheet and tent with foil (this will prevent the yolks from overcooking) and bake for about 10 minutes, or until the eggs are cooked to your desired doneness. Remember, the eggs will continue to cook slightly due to the residual heat after they are removed from the oven.
• 5. While the eggs are baking, make sure the garbanzo beans are dry. Roughly chop.
• 6. In a separate medium nonstick pan over medium-high heat, add the remaining 1 1/2 tablespoons olive oil. Once the oil is hot, add the garbanzo beans. Fry until golden and crispy, about 4 minutes. Turn off the heat. Stir in the cumin seed and a pinch of salt. Transfer to a plate to cool.
• 7. Remove the ramekins from the oven and place each one on a plate lined with a damp napkin to prevent it from slipping. Divide the garbanzos over the top and garnish with a touch of the reserved sliced mint.

Steps:

• For the sauce: Combine the oil, parsley, almonds, paprika, salt, pepper, tomatoes, red peppers and garlic in a food processor and pulse until smooth. Taste and adjust the seasoning if necessary.
• For the eggs: Preheat the oven to 425 degrees F. Place the bread on a baking sheet. Brush the bread with 1/4 cup of the olive oil. Toast in the oven until toasted and lightly browned, 6 to 8 minutes.
• Heat the remaining 1 1/2 cups olive oil in a large nonstick saute pan set over medium heat. Crack 4 of the eggs into the pan making sure each egg has enough room for the white to spread out. Fry the eggs and, using a spoon, carefully baste them with the olive oil to cook the tops. Cook until the edges of the whites start to get golden brown and crispy, 3 to 4 minutes. Transfer to a plate. Repeat with the remaining 4 eggs.
• Lay 2 pieces of toast on a plate and top each with a fried egg. Season the eggs with a sprinkle of salt and pepper and finish with a heaping spoonful of the Spanish pantry sauce. Serve immediately.

Steps:

• If your cheese is in a brick, slice it thick, and cut the cheese crossways to made triangles.
• Beat the eggs with water and set aside.
• Mix the bread crumbs, garlic salt, and Italian seasonings and set aside.
• Blend the flour with corn starch and set aside.
• Heat your vegetable oil for deep frying to 360 degrees.
• Dip cheese in flour then in egg wash and then coat.
• with bread crumbs.
• Place carefully in hot oil and fry until golden, this takes just a few seconds so watch carefully.
• When golden remove from hot oil and drain.
• Serve with you favorite Italian Spaghetti Sauce and enjoy.

Steps:

• Heat a large skillet over medium heat. When hot, add 4 teaspoons of oil to pan and swirl to coat.
• Place eggs in carefully and cook until the white has become solid, about 1 to 2 minutes.
• Sprinkle the eggs with salt, pepper, and about a tablespoon of cheese for each egg.
• Swirl the remaining olive oil on the top of the cheese.
• Carefully turn eggs and cook until yolk is of desired doneness, about 1 minute.
• Serve immediately. (Makes 4 servings).

Steps:

• Heat oil in a medium nonstick skillet (a 10" skillet is perfect for 2 eggs) over medium-high. When oil is shimmering, carefully add eggs one at a time, shaking pan gently after each addition. Cook eggs, shaking pan occasionally to keep them from sticking to each other (a rubber spatula can help nudge them apart if needed), until edges are golden brown, about 2 minutes. Carefully tilt skillet toward you so that oil pools at front edge of pan. Spoon hot oil over egg whites, especially anywhere they are still translucent, while avoiding yolks, until whites are set, about 1 minute more. Transfer to a paper towel-lined plate to blot oil; season with salt and pepper.

Steps:

• Put the hot peppers into the container of a food processor or electric blender. Or use a spice mill. Blend as finely as possible.
• Put the ground peppers in a small saucepan, and add the garlic, olive oil, cumin and black pepper. Put on the stove and stir. Bring to the boil and allow to barely simmer over low heat - use a steel heat pad such as a Flame-Tamer, if available - for five hours.