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Member recipe

Turkish Eggs

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Cooking time

Prep: 20 minutes Cook: 25 minutes

Skill level



Serves 4

These are a super tasty brunch option - the harissa butter really spices things up.

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  • 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


  1. Mix the garlic with the yoghurt and half the olive oil, then put it aside.

  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.

  3. Add the remaining olive oil and put the mixture to one side, keeping it warm.

  4. Add the vinegar to a deep pan of rapidly simmering water and poach the eggs.

  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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