In celebration of World Egg Day on the 14th of October, we’ve whipped up an egg-citing breakfast dish with the wonderful egg at the centre. This Turkish-style eggs with harissa, tomato and chargrilled flatbreads recipe is the perfect breakfast-in-bed spoil, or great for a feast with friends and family. P.s. Breakfast for dinner is totally a thing, you can make this dish for lunch and dinner too!
Turkish-style eggs with harissa, tomato and chargrilled flatbreads
- handful fresh mint leaves, roughly chopped
- handful fresh dill leaves, roughly chopped
- 15ml (1 tbsp) garam masala
- ½ clove garlic, peeled and minced
- zest of ½ lemon
- salt and freshly ground black pepper, to taste
- 250g full-cream yoghurt
- 4 very fresh jumbo eggs (look for the latest sell-by date)
- splash white spirit vinegar
- harissa paste
- baby tomato halves, pan-roasted
- olive oil, to drizzle
- mixed baby salad leaves
- chargrilled flatbread
For the yoghurt, combine all of the ingredients in a medium bowl and set aside until needed.
For the poached eggs, break an egg into a cup or small bowl and set aside. (It’s best to use the freshest eggs possible – look for the longest sell-by date.) Bring a large pot of water to a gentle simmer. Add a splash of vinegar. Vigorously stir the water in a circular motion to create a well in the centre of the water. Pour the egg from the cup into the well in the water. Repeat this process with the remaining 3 eggs and poach each egg, one at a time, in the simmering water, 3 – 4 minutes for a soft yolk, or as desired. Carefully remove with a slotted spoon and place in a bowl of warm water to rinse off the vinegar. Drain on paper towel.
To serve, spread 2 plates with a layer of the flavoured full-cream yoghurt and swirl some harissa paste into the yoghurt. Sprinkle with roasted baby tomato halves and drizzle with olive oil. Top with the warm poached eggs, sprinkle with mixed baby salad leaves and serve with chargrilled flatbreads.