Harissa Roasted Carrot Toast

4.5 from 2 reviews


  • 3 to 4 medium carrots
  • 2 tablespoons harissa (homemade or store-bought)
  • 1/2 cup shredded spinach
  • 3 tablespoons crumbled feta
  • 2 tablespoons minced cilantro
  • 1 tablespoon lemon juice
  • 2 teaspoons olive oil
  • Salt, to taste
  • 1 piece whole wheat toast (see note)
  • 1 egg, fried or poached


  1. Preheat oven to 400˚ F and line a sheet tray with parchment paper. Wash carrots and cut into 1/4" thick. Place on the sheet tray and toss with harissa. Roast until carrots are tender, browning and slightly tender, 15 to 20 minutes.
  2. Right out of the oven, toss with spinach, feta, cilantro, lemon juice, olive oil and salt (if using- depends on if the harissa is salty).
  3. Top toast with carrot mixture and finish with the poached or fried egg.


+ The toast is really good if you plan on having a runny egg. If you're not a fan of poached or over-easy eggs, I recommend using the carrots in a different route, like a salad or stuffed in an omelette.