Egg & Harissa Sandwiches

Preheat the oven to 350°. In a large skillet, cook the bacon over moderate heat until crisp, about 6 minutes. Drain on paper towels and cut each piece in half crosswise.

Arrange the bread on a baking sheet. Toast in the oven for about 10 minutes, or until lightly golden around the edges.

In a large nonstick skillet, heat the olive oil. Fry the eggs over moderate heat until the whites are set and the yolks are still runny, about 2 minutes. Season the eggs with salt and pepper.

Spread the harissa on the toasted bread. Top 4 pieces of the bread with the bacon, cilantro and fried eggs. Gently break the yolks, close the sandwiches and serve immediately.