Mozzarella Take One: Eggs and Harissa

I felt like I had to do something with the fresh mozzarella besides continually pulling off strands to eat plain. So I made this variation on an egg sandwich from Bon Appetit (via Epicurious) for dinner. No hot pepper relish (I didn’t have any), but everything else came together quickly with a grand reward: sophisticated taste and excellent use of the mozz. The lemon juice and olive oil made the Middle Eastern hot sauce harissa very usable (I’ve had trouble knowing when to use the jar that’s been hanging out in my fridge). It would have been grand with a glass of Sancerre, but I liked it with Granny Smith apple slices, too.