Tamago Harissa Sando Recipe

Introduction

Tamago Harissa Sando is a delicious Japanese-inspired egg sandwich with a spicy twist. Featuring perfectly boiled eggs and a creamy harissa mayonnaise, it’s a flavorful and satisfying meal that’s quick to prepare and perfect for any time of day.

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 heat on medium. Set a timer for 6 minutes and 10 minutes.
2. Step 2: After 6 minutes, remove two eggs and place them into a bowl of cold water to cool.
3. Step 3: After the full 10 minutes, remove the remaining egg and place it in a separate bowl of cold water.
4. Step 4: Peel the 10-minute egg and mix it in a bowl with mayonnaise, chopped spring onions, parsley, harissa paste, salt, and pepper. Set this mixture aside.
5. Step 5: Butter the two slices of bread. Peel the 6-minute eggs and gently slice them in half, either lengthways or widthways. Place three halves face down on one slice of bread, then add the final egg half to the harissa mixture.
6. Step 6: Pile the harissa egg mixture onto the bread, surrounding the halved eggs so they are nestled within it.
7. Step 7: Top with the second slice of bread and wrap the sandwich in baking paper. Eat immediately or chill in the fridge for 20 minutes before serving.

Tips & Variations

• For extra creaminess, add a little Greek yogurt to the harissa mayo mixture.
• Use whole grain or rye bread for a nuttier flavor and extra texture.
• If you prefer less heat, reduce the harissa paste to half a teaspoon or substitute with a mild chili sauce.

Storage

Store the sandwich wrapped in baking paper or airtight container in the refrigerator for up to 24 hours. For the best texture, eat it within the same day. If chilled, let the sandwich sit at room temperature for a few minutes before serving to soften the bread slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of bread?

Yes, you can use any bread you like, but thick slices work best to hold the filling without falling apart.

How do I know when the eggs are perfectly boiled?

The 6-minute eggs will have a slightly soft yolk, ideal for slicing, while the 10-minute egg will be fully set for mixing with the mayonnaise and harissa paste.

Tamago Harissa Sando Recipe

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★★★★★

5 from 143 reviews

A flavorful and spicy Japanese-inspired egg sandwich featuring perfectly boiled eggs, creamy harissa mayonnaise, and fresh herbs layered between buttered thick white bread slices. Quick to prepare and ideal for a satisfying breakfast or lunch.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 1 sandwich 1x
• Category: Sandwich
• Method: Stovetop
• Cuisine: Japanese-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Eggs

• 3 large eggs

Bread

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

Harissa Egg Spread

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

Instructions

1. Boil the eggs. Place 3 eggs in a small saucepan filled with boiling water and keep on medium heat. Set a timer for 6 minutes and then an additional 4 minutes to complete 10 minutes total.
2. Cool the eggs. After 6 minutes, remove 2 eggs and place them in a bowl of cold water to stop cooking. After 10 minutes, remove the final egg and place it in a separate bowl of cold water.
3. Prepare harissa egg mixture. Peel the 10-minute egg and mash it in a bowl. Add mayonnaise, finely sliced spring onions, chopped parsley, harissa paste, and season with salt and pepper. Mix thoroughly and set aside.
4. Prepare the bread. Butter both slices of thick white bread evenly.
5. Assemble the sandwich. Peel the two 6-minute eggs and slice each gently into halves. Place three halves face down on one slice of buttered bread. Add the remaining half of the 6-minute eggs to the harissa egg mixture and spoon the mixture generously around the egg halves on the bread.
6. Close the sandwich. Place the second slice of buttered bread on top, fold the sandwich in baking paper if desired for easier handling.
7. Serve or chill. Enjoy immediately or refrigerate for 20 minutes before serving for a cooler, slightly firmer texture.

Notes

• Timing the eggs carefully is key to achieving the perfect soft and hard boil.
• Adjust the amount of harissa paste based on your spice preference.
• Use fresh herbs for the best flavor and brightness in the egg mixture.
• Butter the bread liberally to prevent sogginess from the egg mixture.
• Chilling the sandwich slightly before eating helps the flavors meld and makes it easier to handle.

Keywords: egg sandwich, harissa, Japanese sandwich, tamago sando, spicy mayo sandwich, lunch recipe, quick sandwich