Breakfast
Harissa Fried Eggs & Avocado on Sourdough
Dairy Free
Vegetarian
High Fibre
High Protein
No onion
Refined sugar free
⏱ 11 min total
🍴 Serves 1
A bold, flavourful breakfast with spiced harissa eggs on creamy avocado toast.
Avocado provides prebiotic fibre and healthy fats, while eggs deliver complete protein and important B vitamins for gut lining support.
Method
- 1 Toast the sourdough until deeply golden and firm enough to hold toppings without going soft underneath.
- 2 While it toasts, mash the avocado with a fork in a small bowl, seasoning with a squeeze of lemon juice and a pinch of salt — the acidity stops it browning and balances the harissa's heat.
- 3 Heat the olive oil in a small non-stick pan over medium heat, crack in the eggs and cook for about 2 minutes until the whites are just beginning to set at the edges.
- 4 Spoon the harissa paste around (not directly on top of) the yolks and swirl it gently through the whites with a spatula, then continue cooking to your preferred doneness — 1–2 more minutes for a soft yolk.
- 5 Spread the mashed avocado over the toast, slide the harissa eggs on top, and finish with chilli flakes, sesame seeds or fresh herbs if using.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.