Moroccan · Breakfast
Harissa Avocado Toast with Dukkah
A Marrakech-cafe breakfast that fuses the global avocado toast with Moroccan flavours — smashed avocado on toasted country bread, swirled with harissa, drizzled with olive oil and finished with a dukkah-style nut-and-seed crunch and a poached or fried egg. Fresh, spicy and textural, it is the modern brunch plate of the city's new eateries.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Serves
- 2
- Level
- Easy
Ingredients
- 2 thick slices country bread
- 1 ripe avocado
- 1–2 tsp harissa paste
- Juice of 1/2 lemon
- 2 eggs
- 2 tbsp olive oil
- 1 tbsp dukkah (or toasted crushed nuts and seeds with cumin)
- Salt and pepper
- Fresh coriander or mint, to finish
Method
- 1
Toast the bread
Toast the bread until crisp and golden, then drizzle with a little olive oil.
- 2
Smash the avocado
Mash the avocado with the lemon juice, salt and pepper, keeping some texture.
- 3
Cook the eggs
Fry or poach the eggs to your liking, keeping the yolks soft.
- 4
Assemble
Spread the avocado on the toast, swirl the harissa through it, and set an egg on top.
- 5
Finish
Drizzle with olive oil, scatter with dukkah and herbs, and season the egg.
Chef's tips
- Swirl the harissa rather than mixing it in fully, for pockets of heat and a marbled look.
- Use genuinely ripe avocado; underripe fruit is bland and hard to smash.
- The dukkah crunch is what lifts it above ordinary avocado toast — do not skip it.
Frequently asked questions
What is dukkah?
An Egyptian and North African blend of toasted nuts, seeds and spices, typically hazelnuts or almonds with sesame, cumin and coriander, crushed to a coarse, crunchy mix used as a topping or dip.
Can I make it vegan?
Yes — leave off the egg or replace it with pan-fried spiced chickpeas or a slice of grilled halloumi alternative. The avocado, harissa and dukkah carry the plate.