Punchy Poached Eggs

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.


  • 1 small garlic clove, finely grated
  • 2 tablespoons Greek yoghurt
  • Knob of unsalted butter
  • 1 tablespoon harissa
  • 1 Respectful egg
  • A flatbread

Cooking time
10 minutes



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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