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Swiss chard and harissa egg sandwich layered with homemade aioli sitting on wood cutting board with white background

Swiss Chard & Harissa Egg Sandwich

  • Author: Kaleb Wyse
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 sandwiches 1x
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: Fusion


Talk about a grown-up version of an egg sandwich. This swiss chard and harissa egg sandwich is a unique combination of flavors that’s so much better than anything you could get at any restaurant!



For the harissa

  • 1/4 cup olive oil
  • 1/2 cup chopped onion
  • 2 Thai chili peppers (or Serrano), seeds removed and chopped
  • 3 cloves garlic, peeled and minced
  • 1/2 tsp ground coriander
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1 tbsp tomato paste
  • 2 pieces jarred roasted peppers
  • 2 tbsp lemon juice

For the aioli

  • 1 egg
  • 2 tsp lemon juice
  • 1 tsp Dijon mustard
  • 1 garlic clove
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup neutral oil (safflower)

For the chard

  • 3 tbsp olive oil
  • 2 tbsp diced onion
  • 1 tsp salt
  • 8 oz Swiss chard
  • 1 1/2 tsp red pepper flakes
  • 2 tbsp lemon juice

For the sandwich

  • 4 eggs
  • 4 large slices sourdough bread


For the harissa

  1. In a small skillet, heat oil over medium heat. Add the chopped onion and chili peppers. Slowly sauté until the onions are softened, 5 minutes. Add the garlic and sauté 1 minute. Stir in the coriander, cumin, paprika, and salt, and cook for 1 minute. Add the tomato paste. Stir into the mixture and cook 2 minutes. Remove from heat and pour into blender. Add the prepared roasted peppers and lemon juice. Blend until a smooth paste. Set aside.

For the aioli

  1. In a blender, combine all the ingredients excluding the oil. Blend to combine, 10 seconds. With the blender running, slowly drizzle in the oil in a steady stream until the mixture becomes thick. Pour into an airtight container and place in refrigerator until ready to use.

For the chard

  1. Heat oil in a 10-inch skillet over medium heat. Add the onion and salt. Sauté until soft and slightly brown, 4-6 minutes. Remove the leaves from the ribs of the Swiss chard. Dice the ribs and sauté until softened, 5 minutes. Add the red pepper flakes. Chop the remaining chard leaves and sauté until wilted and the liquid has cooked off, 7-8 minutes. Remove from the heat and set aside.

To assemble

  1. Heat 2 tablespoons olive oil in a skillet. Once heated, add the eggs and cook sunnyside up, or to desired taste. Spread one side of bread with prepared harissa and the opposing side with prepared aioli. Place egg on one prepared piece of bread and sautéed chard on the opposing piece.


  • Serving Size: 1 sandwich
  • Calories: 710
  • Sugar: 8.6g
  • Sodium: 1745.4mg
  • Fat: 35.2g
  • Saturated Fat: 5.3g
  • Trans Fat: 0g
  • Carbohydrates: 77.8g
  • Fiber: 4.7g
  • Protein: 23.1g
  • Cholesterol: 197.6mg

Keywords: brunch, egg sandwich