Harissa, Spinach, and Feta Egg Sandwich Recipe

I'm a sucker for eggs. Breakfast? Lunch? Supper? I'm game. Maybe it's because eggs are one of the most versatile foods on the planet (after sprouts, obviously). Or maybe it's because I'm a low maintenance student who likes to eat on the fly and on a budget. Who knows.

In any case, because eggs are such a daily staple, I'm always on the hunt for new and exciting ways to eat them. Sure, everyone is familiar with the classic ways to cook eggs. We all have our own standard go-to answer for when the waitress asks, "How would you like your eggs?" (Team omelette, anyone?) But cooking methods are just the tip of the gastronomic iceberg.

One of my most memorable egg-xperiences came during a whirlwind trip to Israel a few years ago. To set the scene, picture Tel Aviv: the bustling open air Carmel Market, the scent of rich spices wafting through the warm air, street vendors whipping up falafel pitas and drizzling oil-crisped sfenj with thick honey—so many mouthwatering choices as to give even the most reserved foodie instant decision paralysis.

Eventually, I settled on a burika, a little known delicacy that is considered one of Israel’s best kept secrets (until now, I suppose. #sorrynotsorry). For anyone less familiar with Israeli street food, a burika is a savoury crepe filled with mashed potatoes and (you guessed it) an egg, which, after being deep fried to crispy perfection, is stuffed into a sauce-drizzled, tomato-and lettuce-filled pita. It’s the perfect blend of crunchy crepe, creamy potatoes, soft pita, fresh lettuce, spicy sauce, and fried egg. (Yes, I promise, I’ll create a recipe soon.) Consider my life-long love affair with Middle Eastern food begun.

Fast forward to the present day and Middle Eastern and Mediterranean foods make up the majority of my diet. At this point, I pretty much subsist on Greek yoghurt, hummus, sprouts, and eggs. As a result, when if comes to eggs, I love testing new Middle Eastern recipes (shakshuka, anyone?) and playing around with inspired twists on classic North American styles. This recipe is the latter.

Consider it your ultimate Middle Eastern/North American Franken-egg—an Harissa, spinach, and feta egg sandwich. Whether you’re a chef eggstrordinare or a student hoping to impress their cute date with their mad stovetop skills (but who is secretly inept), this is the perfect egg sandwich to make you look like a gourmet cook.

Harissa, Spinach, and Feta Egg Sandwich (Serves 2)

Ingredients

• Oil of choice (or butter)
• Handful of spinach
• 2 Eggs
• 2 slices of precooked meat of choice (I chose ham)
• 2-4 cubes of feta
• 2 slices of bread
• Generous amount of sprouts of choice (Team Sandwich Zest here!)
• Cilantro (optional)
• Harissa oil (optional)
• More sprouts (microgreen cabbage sprouts, in my case)

The frying bit:

1. Drizzle oil (or butter) into medium hot frying pan. Add spinach. Fry until soft.
2. Crack egg(s) over the spinach. Leave these to fry, sprinkling with cilantro and feta when nearly done.
3. While eggs are frying, toss your meat of choice onto the far side of the pan. Flip when browned.
4. Toss bread into toaster when eggs are almost done.

The arranging bit:

1. Once toast is brown (or black, if you’re one of those people), layer it with a generous handful of sprouts.
2. Place your golden browned meat on top of these.
3. Next layer: your spinach & feta fried eggs.
4. To top it off, I added cabbage microgreens and drizzled the entire thing with harissa oil.

Et voila! There you have it. Breakfast/dinner/lunch is served, and it looks incredible.