For a simple and tasty version of Turkish eggs, give our Punchy Poached Eggs a whirl! Creamy yet packing a punch from the harissa, and with a perfectly poached egg on top. It’s made for a speedy brunch, lunch or dinner. Grab some warm flatbread to dip into those yolks or slather on top of some chunky sourdough.
Cooking time
10 minutes
Serves
1
Ingredients
- 1 small garlic clove, finely grated
- 2 tablespoons Greek yoghurt
- Knob of unsalted butter
- 1 tablespoon harissa
- 1 Respectful egg
- A flatbread
Method
- Mix together the garlic and creamy yoghurt in a bowl and spoon onto a plate.
- Melt the butter in a small pan and add the harissa until foaming.
- Poach your egg in a pan of simmering salted water for 3 minutes, until lovely and soft in the middle.
- Pop your perfectly poach egg on top of the yoghurt, pour over the harissa butter and tear up some warm flatbreads and dive in.
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