Turkish-style eggs with harissa, tomato and chargrilled flatbreads – Food & Home Magazine
This Turkish-style eggs with harissa, tomato and chargrilled flatbreads recipe is the perfect breakfast spoil and it is great for a feast with loved ones.
Ingredients
- <h3>Yoghurt</h3>
- 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
- <h3>Poached eggs</h3>
- 4 very fresh jumbo eggs (look for the latest sell-by date)
- splash white spirit vinegar
- <h3>To serve</h3>
- harissa paste
- baby tomato halves, pan-roasted
- olive oil, to drizzle
- mixed baby salad leaves
- chargrilled flatbread
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