Turkish Eggs + Harissa Butter

Looking for a delicious, easy brunch at home? This is exactly what you need! These turkish eggs are inspired by one of my favorite brunch spots in Seattle. Now, I will admit, my dish doesn’t come close to how amazing their flavors are – but mine is still pretty damn good! Mine is a bit lighter and still a dope brunch to make in a pinch. These eggs feature a nice, runny yolk with a spicy, harissa butter they are cooked in! Topped off with feta and parsley on top of a greek yogurt tzatziki inspired spread. So much fresh and light flavor going on here. It is creamy and rich! Try this for your next brunch at home and invite the girls for some mimosas to go alongside.

For the Harissa Butter:

  • 1/2 Cup Unsalted Butter, Softened
  • 3-4 Tbsp Harissa Paste
  • Salt to Taste

For the Greek Yogurt:

  • 1 Cup Plain Greek Yogurt
  • 1 Lemon, Juiced
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Minced Garlic
  • 2 Tbsp Fresh Dill
  • Salt + Pepper To Taste
  • Optional: 1/4 Cup Diced Cucumber

Additional Ingredients:

  • 4 Eggs
  • 1/4 Cup Fresh Feta Cheese, Crumbled
  • 2-3 Tbsp Fresh Parsley, Minced
  • Optional: Toasted Bread for serving

To Make:

  1. First make the butter – In a food processor add the softened butter and harissa. Pulse together until the harissa is fully incorporated. Taste and add salt to season – pulse together to fully incorporate. *Note: Add additional harissa or salt for your desired taste. Set aside until ready to use.
  2. Next make the greek yogurt – in a medium bowl, add together the greek yogurt, lemon juice, red wine vinegar, minced garlic, fresh dill, salt + pepper and cucumbers if using. Stir together until the ingredients are well incorporated. Cover and set aside until ready to serve.
  3. The last step is to cook the eggs – heat a large pan over medium heat. Add 2-3 tbsp of the harissa butter. Once hot, crack the eggs in the pan, reduce the heat and cover for 3-5 minutes until the whites set. *Note: for more firm yolks, continue cooking longer until yolks no longer jiggle when moved.
  4. While the eggs cook, divide the greek yogurt between two plates (or shallow bowls). Top each bowl with two eggs and drizzle on any remaining harissa butter from the pan (if desired, melt additional butter to drizzle on). Lastly, top with crumbled feta and parsley and serve alongside toasty bread!

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