Harissa Flavoured Turkish Eggs

Harissa Flavoured Turkish Eggs

Serves: 2
Prep: 10 Mins
Cook: 10 Mins


  • 1 tbsp Sprig Harissa Chilly paste
  • 2 tbsp butter
  • 1 garlic clove, minced
  • 200g Greek yogurt
  • ½ juice
  • 1 tbsp white wine vinegar
  • 2 medium eggs
  • 2 tbsp dill/ spring onions/any garnish of your choice
  • Toast, to serve


  • Mix 1 tbsp of Butter and Harissa chilly paste and make a nice mix so that the harissa paste and butter forms a homogenous paste.
  • Heat the remaining butter in a small pan and add the above mix.
  • Melt on a very gentle heat to ensure the chilly paste doesn’t get burned but slowly infused into the butter.
  • Whisk the garlic into the yogurt. Season well and add the lemon juice.
  • Bring a large pan of water to a simmer. Add the vinegar, make a swirl with a large spoon, then crack each egg into the water.
  • Poach for 3-4 mins until set, then drain on kitchen paper.
  • To serve, put half the yogurt in each bowl, add a poached egg to each, then drizzle with the melted chilly butter.
  • Season, top with any garnish of your choice, and serve with toast.
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