date:Nov 27, 2013
h egg wedges, capers, remaining harissa and red capsicum.
5. Finish with extra pepper, olive oil and coriander leaves and serve. I make it with silverbeet because I love this green, but you can use kale, cavolo nero, English spinach or a mixture. Serve on toast, topped with hard-boiled egg wedges, or a fried or poached egg.