Harissa eggs with rainbow chard from Brunch with Brother Marcus: Recipes from the Eastern Med (page 31) by Tas Gaitanos and Alex Large

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Beetroot-cured salmon

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Happykikkers on September 28, 2024

    Used kale instead of chard. Used the poached egg technique from the book which worked out nicely. Taste was good but not anything too complex, which is fine because this was quite quick to put together. Will add more harissa oil next time.

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