Harissa Avocado Toast

This recipe uses Friday’s New Food, harissa–a spicy paste made of chile peppers, garlic and olive oil. The avocado toast is inspired by a similar recipe shared on Vegetarian and Cooking. If you’ve never tried harissa, this is a great introduction!


Harissa Avocado Toast

Yield: 1 serving

Calories per serving: 475

Fat per serving: 32 g

Carbs per serving: 35 g

Protein per serving: 17 g

Harissa Avocado Toast


  • ½ avocado
  • 1 slice hearty bread
  • 2 tbsp harissa paste
  • 2 tbsp shredded Parmesan cheese
  • 1 tsp olive oil
  • 1 egg
  • Salt and pepper, to taste


  1. Mash the avocado in its shell or a small bowl with a fork. Season with salt and pepper and set aside.
  2. Toast the bread. Spread the toast with a layer of harissa, followed by the avocado. Top with cheese.
  3. Meanwhile, heat a cast iron or nonstick skillet over medium heat. Add olive oil. When the oil shimmers, crack the egg into a bowl and gently pour it into the pan. Season with salt and pepper. Cover the pan with a lid to help set the white.
  4. When the egg is almost cooked, place the toast in a toaster oven or under the broiler. Cook or broil for several minutes until the cheese begins to brown. Remove to a plate.
  5. Top the toast with the egg and additional cheese and serve.

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