• 1 clove garlic, peeled and crushed to a paste
  • 500g thick Greek yoghurt
  • 50ml extra virgin olive oil
  • 50g unsalted butter
  • 1-2 tsp harissa paste (depending on how spicy you like it)
  • 8 eggs
  • 100 ml white vinegar
  • 1 tbsp dill, to garnish


  • STEP 1
    Mix the garlic with the yoghurt and half the olive oil, then put it aside.
  • STEP 2
    In a small pan cook the butter until it becomes a pale beurre noisette, a nutty brown colour Take off the heat and add the harissa and swirl the pan gently to allow them to sizzle.
  • STEP 3
    Add the remaining olive oil and put the mixture to one side, keeping it warm.
  • STEP 4
    Add the vinegar to a deep pan of rapidly simmering water and poach the eggs.
  • STEP 5
    To serve, divide the garlic yoghurt between the four bowls. Place two poached eggs on each bowl, then top with a few spoonfuls of harissa butter. Sprinkle with a little dill.

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