Tamago Harissa Sando Recipe

Introduction

Tamago Harissa Sando is a delicious Japanese-inspired egg sandwich with a spicy twist. Combining soft-boiled eggs with a creamy harissa mayo, this sandwich is perfect for a quick lunch or a flavorful snack.

Ingredients

• 3 eggs
• 2 slices of thick white bread
• 1 tsp butter, to spread on your bread
• 1 tbsp mayonnaise
• 2 spring onions, finely sliced
• 1 tbsp parsley, chopped
• 1 tsp harissa paste

Instructions

1. Step 1: Bring a small saucepan of water to a boil. Gently add the three eggs and keep the saucepan on medium heat.
2. Step 2: Set a timer and cook two eggs for 6 minutes and the last egg for 10 minutes.
3. Step 3: After 6 minutes, remove two eggs and place them in a bowl of cold water to stop cooking.
4. Step 4: When the 10 minutes are up, remove the last egg and place it in a separate bowl of cold water.
5. Step 5: Peel the 10-minute egg and mix it in a bowl with mayonnaise, finely chopped spring onions, parsley, harissa paste, and season with salt and pepper to taste. Set aside.
6. Step 6: Butter both bread slices. Peel the 6-minute eggs and slice each egg in half. Place three halves face down on one slice of bread, then add the last egg half into the harissa mixture.
7. Step 7: Pile the harissa egg mixture around the egg halves on the bread so they are submerged.
8. Step 8: Top with the second slice of bread, wrap the sandwich in baking paper, and enjoy immediately or chill in the fridge for 20 minutes for a cooler, firmer sandwich.

Tips & Variations

• For extra flavor, toast the bread lightly before buttering to add a bit of crunch.
• Swap harissa paste with sriracha or gochujang for a different spicy kick.
• Add a few slices of cucumber or avocado for added freshness and texture.

Storage

Wrap the sandwich tightly in baking paper or plastic wrap and store it in the refrigerator for up to 24 hours. It’s best enjoyed fresh but chilling it for about 20 minutes helps the flavors meld. Reheat lightly in a toaster oven if preferred warm, but avoid microwaving to keep the bread from getting soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sandwich ahead of time?

Yes, you can prepare it a few hours ahead and keep it refrigerated. For best texture, consume within 24 hours and consider chilling it for 20 minutes before serving.

What if I don’t have harissa paste?

If you don’t have harissa, you can substitute with sriracha, gochujang, or another chili paste you like. Adjust quantity to taste to keep the spice balanced.

Tamago Harissa Sando Recipe

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★★★★★

4.8 from 77 reviews

• Author: lilan
• Total Time: 20 minutes
• Yield: 1 sandwich 1x
• Diet: Vegetarian

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Description

A flavorful Japanese-inspired sandwich combining soft boiled eggs with a spicy harissa mayonnaise spread, nestled between buttered thick white bread slices. Perfect for a quick, savory lunch with a delightful balance of creamy, spicy, and fresh herb flavors.

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Ingredients

Scale 1x2x3x

Eggs

• 3 eggs

Bread & Butter

• 2 slices of thick white bread
• 1 tsp butter, to spread on your bread

Harissa Spread

• 1 tbsp mayonnaise
• 2 spring onions, finely sliced
• 1 tbsp parsley, chopped
• 1 tsp harissa paste

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Instructions

1. Boil the Eggs: Bring a small saucepan of water to a rolling boil and carefully add the three eggs. Set two timers: one for 6 minutes and another for 10 minutes, keeping the saucepan on medium heat throughout.
2. Cool the 6-Minute Eggs: When the 6-minute timer is up, remove two eggs from the boiling water and immediately place them in a bowl of cold water to stop the cooking process and make peeling easier.
3. Cool the 10-Minute Egg: After the 10 minutes are complete, remove the last egg and place it in a separate bowl of cold water.
4. Prepare Harissa Mixture: Peel the 10-minute egg and chop it roughly. In a bowl, combine this chopped egg with mayonnaise, finely sliced spring onions, chopped parsley, harissa paste, and season with salt and pepper to taste. Mix well and set aside.
5. Prepare Bread and Eggs: Butter each slice of thick white bread. Peel the two 6-minute eggs and slice each egg in half, either lengthwise or widthwise depending on your preference. Place three halves face down onto one slice of the buttered bread.
6. Assemble the Sandwich: Spoon the harissa egg mixture around the placed egg halves on the bread so they’re surrounded and slightly submerged in the mixture for extra flavor and texture.
7. Finish and Serve: Top with the second slice of bread, then wrap the sandwich in baking paper. You can eat this sandwich immediately or refrigerate it for 20 minutes to let the flavors meld before serving. Enjoy!

Notes

• Soft-boiled eggs are key for a creamy texture; timing is essential to avoid overcooking.
• Adjust the amount of harissa paste based on your spice preference.
• Use thick white bread for sturdy support and a satisfying bite.
• Refrigerating the sandwich for 20 minutes enhances the melding of flavors and makes it easier to handle.
• Spring onions and parsley provide a fresh contrast to the rich harissa mayo.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Sandwich
• Method: Stovetop
• Cuisine: Japanese-inspired fusion

Keywords: Tamago Sando, Harissa Sandwich, Japanese Egg Sandwich, Soft Boiled Egg Sandwich, Harissa Mayo, Quick Lunch Recipe