Good Morning America Recipes

Daphne Oz's Avocado Toast with Harissa

A Satisfying Snack

PHOTO: Daphne Ozs avocado toast with harissa is shown here.
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Servings:1
Difficulty: Easy
Cook Time: min

Harissa is a delicious chile paste traditionally used to spice up Moroccan dishes. It adds exotic flair and a mild-to-killer heat (depending on the chiles you get!) that pair beautifully with creamy avocado in this sweet-and-savory easy breakfast toast.

Ingredients

  • 1 slice Honey Whole-Wheat Bread or your favorite whole-grain bread
  • 1/2 tablespoon Harissa Paste (optional; recipe follows)
  • 1/2 ripe avocado
  • 1 teaspoon olive oil
  • 1 teaspoon honey
  • Sea salt
  • Dried chile flakes
  • For the harissa paste:
  • 9 dried red chile peppers, seeded and stemmed (ancho for a mild heat; chile de arbol for fire-breathers)
  • 3 garlic cloves, peeled
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon iodized salt
  • 1/4 cup olive oil plus extra for storing
  • Cooking Directions

    Toast the bread. Spread it with the harissa, if desired, and mash the avocado on top. Drizzle with the oil and honey and top with a pinch of sea salt and chile flakes.

    For the harissa paste:

    Soak the dried chiles in hot water for 45 minutes. Drain and remove the stems and seeds; squeeze out the extra water. Use a food processor or blender (or mortar and pestle if you're feeling brawny) to combine the peppers, garlic, coriander, cumin, and salt. Add in the oil and blend to a smooth paste.

    Store in an airtight container and top with a thin layer of olive oil to form a hermetic seal. The harissa will keep in the refrigerator for up to 1 month.

    Credit: William Morrow an imprint of HarperCollins Publishers

    Recipe Summary

    Main Ingredients: bread, coriander, avocado, chile

    Course: Dinner


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