This avocado toast with harissa fried egg, feta, and chives is the perfect 10-minute savory breakfast or brunch idea. Creamy, spicy, and satisfying with minimal effort.

Why You’ll Fall in Love with This Avocado Toast with Harissa Fried Egg

If there’s one thing I’ve learned from making thousands of toasts, it’s this: breakfast doesn’t have to be boring, and it absolutely doesn’t need to be complicated. This Avocado Toast with Harissa Fried Egg, Feta & Chives is one of those quietly genius recipes. It’s layered, flavorful, a little spicy, and has that creamy-meets-crunchy contrast that keeps you coming back for more.

What makes it even better? You probably have most of the ingredients at home already. Toasted multigrain bread, mashed avocado, a jammy egg crisped in harissa, salty feta, and delicate chives – it’s everything you want in a savory breakfast or quick lunch.

It’s also the kind of recipe that feels like a small act of self-care. Whether you’re heading into a workday or just enjoying a slow morning, this toast has become my go-to when I want something cozy, nourishing, and exciting.

Let’s get into all the details and little tips that make this seemingly simple toast unforgettable.

The Story Behind Avocado Toast with Harissa Fried Egg

This toast was born out of one of those mornings where I wanted something filling but with a bit of a twist. I had a small jar of harissa in the fridge and no real plan for it. I started by frying my egg in it instead of oil – and that was the moment everything changed. It added just enough heat and smokiness to the yolk without overpowering it. Paired with the cooling creaminess of avocado and tangy feta? Magic.

I’ve made it dozens of times since that morning. It’s now my “I need something satisfying but effortless” meal. It’s also what I make when I want to feel just a little fancy – but don’t feel like dirtying more than one pan.

What is Harissa?

If you haven’t cooked with harissa before, let me introduce you to your new pantry essential. Harissa is a North African chili paste made from roasted red peppers, hot peppers, garlic, olive oil, and spices like cumin and coriander. It’s rich, smoky, spicy, and deeply savory.

Try this Harissa

There are lots of variations – some are fiery, while others are more mild. I use a medium harissa paste that adds heat without blowing out your taste buds. It’s perfect for frying eggs in, because it adds flavor and caramelizes slightly in the pan. I keep a jar in the fridge at all times.

Ingredient Spotlight

Let’s break down what makes this toast so special, one ingredient at a time.

1. Multigrain Bread

I like the nuttiness and texture of multigrain bread – it holds up beautifully under all the toppings. If you prefer sourdough, go for it! Just toast it until it’s golden and sturdy enough to support everything.

2. Avocado

Creamy, ripe, and simply mashed with a pinch of salt. The avocado adds a buttery richness and balances out the heat from the harissa. No need for lemon juice or extra seasoning here – the toppings do the work.

3. Egg Fried in Harissa

This is the magic step. You’ll heat harissa paste in a pan like you would olive oil, then crack an egg into it. It cooks gently in the spiced oil, soaking up flavor and forming slightly crispy edges. The yolk stays beautifully runny, unless you prefer it set.

4. Feta Cheese

I love using a block of sheep’s milk feta and crumbling it by hand. The saltiness contrasts with the creamy avocado and spicy egg in a way that makes every bite more interesting.

5. Chives

Fresh chives add that little lift of flavor – onion-y but not overpowering. And they look pretty, too. You can also use green onions or microgreens if that’s what you have.

Step-by-Step: How to Make It

Step 1: Toast the Bread

Start by toasting your multigrain bread until it’s crisp and golden. I usually go for medium-high in the toaster oven – just enough to give a slight crunch without drying it out.

Step 2: Mash the Avocado

While the bread is toasting, scoop half a ripe avocado into a small bowl and mash it with a fork. Add a pinch of salt. That’s it. Let the avocado shine.

Step 3: Fry the Egg in Harissa

Heat a small nonstick skillet over medium. Add 1–2 teaspoons of harissa paste and let it warm for 30 seconds. Then, crack in your egg. Reduce the heat slightly and cook until the whites are just set and the yolk is still runny. If you like it more cooked, just let it go another minute.

Step 4: Assemble

Spread the mashed avocado over your toast. Gently place the harissa egg on top. Sprinkle with crumbled feta and freshly chopped chives. Add a pinch of flaky salt if you’d like.

Step 5: Enjoy!

Serve it immediately while the egg is warm, the toast is crisp, and the avocado is creamy. One bite and you’ll understand why this combo works so well.

Why This Toast Works (And Why You’ll Make It Again)

• Texture Harmony: Crisp toast, creamy avocado, jammy yolk, crumbly feta, and delicate chives – every bite is balanced.
• Flavor Depth: Harissa adds layers of smoky spice without overpowering. Feta brings brightness. Avocado mellows it all out.
• Minimal Effort: One pan. One piece of toast. No complicated prep.
• Customizable: Add sliced cucumbers or tomatoes. Swap feta for goat cheese. Add microgreens or hot honey if you’re feeling extra.
• Fast: It’s on the table in 10 minutes. That’s faster than your morning coffee brewing!

Tips & Substitutions

• No harissa? Use chili crisp, chipotle paste, or even sriracha in oil.
• Feta substitute: Goat cheese or a sprinkle of Parmesan.
• Add-ins: Sliced radish, pickled red onions, roasted cherry tomatoes, or arugula.
• Make it a meal: Add a second slice or serve with a side of roasted potatoes or a citrusy salad.

How to Serve It

Honestly? I eat it right off the plate with a knife and fork, coffee in hand, and usually standing in my kitchen. But if you’re serving it for brunch, plate it on a small white dish with gold utensils (like I did in the photo). Add a little extra feta or harissa on the side for dramatic effect.

You could also serve this on a platter as part of a weekend brunch spread—with citrus wedges, fresh berries, and a crisp rosé or sparkling water.

Frequently Asked Questions

Can I make it ahead of time?
You can prep the mashed avocado and chop the chives ahead of time, but I don’t recommend making the full toast in advance. The toast will get soggy and the egg is best fresh.

Is it spicy?
Not overly. It depends on your harissa. Start with a teaspoon and adjust to taste.

Can I make this dairy-free?
Yes! Just skip the feta or use a dairy-free crumble alternative.

Recipe Summary & Nutrition Notes

This toast is rich in healthy fats (hello, avocado and egg yolk), protein (from the egg and feta), and fiber (thanks to multigrain bread). It’s satisfying without being heavy, and a smart way to start the day with balanced energy.

Each slice is roughly around 300–350 calories, depending on your bread and toppings. Not that we’re counting – but it’s nice to know it fuels you well.

More Toasts to try:

Egg Toast With Chive Ricotta And Jammy Eggs

The Best Breakfast Toast You’ll Ever Make

Classic Smoked Salmon Toast With A Twist

My Lazy Breakfast Toast (With Jammy Eggs & A Little Honey)

Roasted Tomato Toast With Pesto & Cottage Cheese