Duck egg, green harissa and jamon

Taken from Moorish by Ben Tish (Bloomsbury Absolute, £26). Photography by Kris Kirkham.

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



  • Set a medium pan of water over a medium heat add the vinegar and bring to a simmer. Slowly drop in the eggs and cook for about 4 minutes or until the whites are nicely set but the yolk still soft. Remove from the water, drain well and dab dry with kitchen towel. Season and drizzle with olive oil before plating with the jamon draped over and the harrisa spooned around. Serve with grilled sourdough

Green Harissa

  • Place all the ingredients in a blender and blitz to a rough puree. Season to taste and reserve.