Duck egg, green harissa and jamon

This is essentaiily egg and bacon Andalucian style with a little Moorish twist.

Green harissa is a wonderful fresh and spicy chilli-herb paste that has the added benefit of cutting through and balancing rich foods such as these duck eggs and fatty jamon.

I use jamon iberico de bellota  which is the king of Spanish cured hams- the pigs are fed on a diet of acorns that makes the resulting meat sweet, marbled and nutty (after its salting and drying), a truly unique product. Try to source it other wise a quality jamon Serrano will do the job nicely.

Serves 4

• 4 duck eggs, cracked ready in 4 small bowls
• Splash of white wine vinegar
• sea salt and black pepper
• 120g thinly sliced quality jamon iberico de bellota
• 4 slices of grilled sourdough

Green Harissa

• 2 green chilli roughly chopped
• 65g flat parsley roughly chopped
• 30g coriander roughly chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp ground cardamom
• Zest 1 lemon 1/4 tsp caster sugar
• 175ml extra virgin olive oil