Turkish style eggs with garlicky yoghurt and harissa butter topped with a spring onion + coriander salsa
Knock this up this weekend for a fresh, satisfying and moreish brunch, you won’t regret it!
Ingredients:
3 tbsp greek yoghurt 1/2 tsp grated garlic 2 fresh free-range eggs 1 tbsp harissa knob of butter 1 spring onion Handful of coriander 1/2 lemon Toasted sourdough
Method:
1. Stir the garlic through the yogurt and swirl onto a plate. 2. Finely chop the spring onion and coriander, mix together with the lemon juice, a good drizzle of olive oil and a pinch of salt. 3. Poach the eggs and place on a towel to absorb any water. 4. Add the harissa and butter to a saucepan and once it starts bubbling stir and take it off the heat. 5. Place the eggs on top of the yoghurt, drizzle over the green sauce and the harissa butter. 6. Mop up with toasted sourdough
