Eating

Fried eggs with anchovies and harissa

Oliver Rowe was the star of BBC2’s The Urban Chef before opening his first restaurant, Konstam in King’s Cross, and is now working on his new cookbook Food For All Seasons, to be published by Faber & Faber in spring 2016. A story of seasonal food throughout the year, it explores the way our lives and our food are intertwined. This culinary link holds particular significance for Rowe, whose job takes him around the world, and enables him to make his signature dishes away from home. Inspired by the great breakfast culture in LA during his latest trip, he created this nourishing, savoury breakfast dish: fried eggs with anchovies and harissa.

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Serves 2, Cooking time: 5 minutes


Ingredients

4 slices of good, crusty sourdough bread
4 eggs
butter, for spreading
8 anchovy fillets
a good squeeze of harissa — Rowe likes Le Phare du Cap Bon
freshly ground black pepper

Method

Toast the bread and fry the eggs the way you like them.  Butter the toast, put the eggs on top and arrange a couple of anchovies over each one. Serve with the harissa.

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1 Comment

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