In a skillet over medium heat, melt the butter and stir in the honey harissa.
Crack the eggs directly into the sizzling harissa butter and fry them until the whites are set and yolks are cooked to your liking.
While the eggs are cooking, prepare the spread: grate the garlic into a bowl with the cream cheese. Add the juice of half a lemon, chopped parsley, and a pinch of salt. Mix well to combine.
Toast the sourdough bread slices until golden.
Spread a generous layer of the herbed cream cheese onto the toasted sourdough.
Layer slices of raspberry tomato and a few strands of pickled red onions over the cream cheese.
Top with the fried eggs and drizzle with any remaining spiced butter from the skillet.
Cook it hands-free.
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