Harissa avocado toast with soft-boiled eggs and za'atar

Method

1. Bring 1.5 litres of water to the boil in a covered 16–18 cm saucepan over a high heat, or start with water from the kettle; the eggs should be covered by 2 cm of water. Meanwhile, halve the avocados, remove the stones and spoon the flesh into a shallow bowl. Squeeze the half lemon over it, reserving a few drops, add the harissa, fine salt, pepper and finely sliced spring onion, then roughly mash with a fork, leaving some chunks. Peel and halve the garlic clove.
2. When the water is at a rolling boil, gently lower in the fridge-cold eggs with a slotted spoon. Keep the heat at medium-high to return quickly to a steady but not violent boil, and start a 7-minute timer as soon as the last egg goes in. Meanwhile, fill a mixing bowl with cold water and about 10 ice cubes.
3. When the timer rings, transfer the eggs to the iced water with the slotted spoon and leave for 3 minutes: they should feel warm in your hand. Meanwhile, toast the bread for 2–3 minutes until golden with crisp edges, immediately rub each hot slice with the cut side of the garlic, then drizzle the toast with 8 g olive oil in total.
4. Peel the eggs: crack the shells all over by tapping on the worktop, then remove under a thin stream of cold water, starting at the broad end where the air pocket is. Halve lengthways: the whites should be set and the yolks runny in the centre.
5. Spread the avocado generously over the toast and gently nestle two egg halves into each slice, yolk-side up so they do not roll off. Finish with a drizzle of the 12 g uncooked olive oil, the za'atar, a few grains of fleur de sel on each yolk, 2 pinches in total, the reserved lemon drops and the coriander. Serve immediately, two toasts per person, with the cherry tomatoes alongside.