Keep eggs tender
Use moderate heat and stop cooking as soon as the eggs are set so they stay soft rather than rubbery.
← Back to recipesJump to recipe ↓
Turkish Eggs with Harissa Butter
Jammy eggs served over garlicky Greek yogurt with herbs and a warm paprika-harissa butter.
Total time15 min
Calories380 kcal
Protein28g
Serves1
Step by step
Method
- 01
Boil the eggs for six minutes, then transfer immediately to cold water before peeling.
- 02
Mix the yogurt with garlic, spring onion, lemon juice, herbs, salt and pepper.
- 03
Melt the butter over low heat, add the harissa, paprika and chilli flakes, and bubble for one minute.
- 04
Spread the yogurt on a plate, add the halved eggs and spoon over the harissa butter.
Useful, not complicated
Gabriela's tips
Small changes that make this recipe easier to fit into real life.
Prepare safely
Cool cooked egg dishes promptly and refrigerate in a sealed container before reheating thoroughly.
Keep textures separate
Store bread, herbs and crisp vegetables away from moist fillings until serving.
Useful tools
Gabriela's kitchen picks
Products selected because they make this recipe easier to prepare.
Some links in this section are affiliate links. If you buy through them, DMT Nutrition may earn a commission at no extra cost to you.
Digital Kitchen Scale
Useful for weighing ingredients accurately and keeping repeat batches consistent.
View product →
Cast Iron Skillet
Useful for building a strong sear on steaks, chicken and other proteins.
View product →
Large Chopping Board
Gives you enough room to prepare vegetables, herbs and proteins neatly and safely.
View product →
The paid recipe collection
More recipes for the weeks when you're short on time
50 satisfying, high-protein recipes plus practical meal-preparation guidance for busy weeks.
Explore the recipe book
Keep cooking
