Get ready to transform your ordinary bread salad into a culinary adventure that will tantalize your taste buds and transport you straight to the vibrant streets of North Africa! This Harissa Kohlrabi Panzanella with Pesto Eggs is not just a recipe—it's a flavor explosion that combines crispy toasted bread, fresh vegetables, spicy harissa, and perfectly poached eggs into one irresistible dish that will make your dinner guests beg for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: North African
Serves: 4 servings
Ingredients
- Kohlrabi, diced
- Tomatoes, diced
- Cucumber, diced
- Stale bread, cubed
- Harissa paste
- Eggs
- Pesto
- Olive oil
- Salt
- Pepper
Instructions
- Begin by preheating your oven to 400°F (200°C). This will prepare it for toasting the stale bread cubes.
- In a large mixing bowl, combine the diced kohlrabi, diced tomatoes, and diced cucumber. These fresh vegetables will provide a crisp texture and vibrant flavor to your panzanella.
- Add the cubed stale bread to the bowl with the vegetables. Ensure the bread is stale enough to hold its shape but still soft enough to absorb flavors.
- In a separate small bowl, mix together 2 tablespoons of harissa paste with 3 tablespoons of olive oil. This mixture will be the dressing for your panzanella, adding a spicy North African flair.
- Pour the harissa and olive oil mixture over the bread and vegetable mixture. Toss everything together gently until the bread is evenly coated with the dressing.
- Spread the coated bread and vegetable mixture onto a baking sheet in a single layer. Place it in the preheated oven and toast for about 15 minutes, or until the bread is golden and crispy, tossing halfway through to ensure even browning.
- While the panzanella is toasting, prepare the eggs. Bring a small pot of water to a gentle boil. Carefully crack the eggs into the water one at a time, poaching them for about 3-4 minutes until the whites are set but the yolks remain runny.
- Once the eggs are poached, use a slotted spoon to transfer them to a plate lined with paper towels to drain excess water.
- After 15 minutes, remove the panzanella from the oven and let it cool slightly. Season with salt and pepper to taste, adjusting the seasoning as needed.
- To serve, divide the panzanella among four plates. Top each serving with a poached egg. Drizzle a spoonful of pesto over the egg and panzanella for added flavor.
- Garnish with additional salt and pepper if desired, and serve immediately while the bread is still warm and the eggs are perfectly runny.
Tips
- Use truly stale bread for the best texture—day-old or two-day-old bread works perfectly, absorbing flavors while maintaining a crisp structure.
- When toasting bread, spread it in a single layer to ensure even browning and prevent soggy spots.
- For the harissa dressing, adjust the spice level by adding more or less paste depending on your heat tolerance.
- Poach eggs just before serving to ensure they're warm and have perfectly runny yolks.
- Choose fresh, crisp vegetables like firm kohlrabi and ripe tomatoes for maximum flavor and texture contrast.
- If you can't find kohlrabi, you can substitute with radishes or jicama for a similar crunchy texture.
- For a vegetarian version, replace poached eggs with soft tofu or roasted chickpeas.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 30g
Protein: 15g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 190mg
