Ingredients
- Full cream yoghurt 3 tbsp
- Garlic clove, grated 1
- Lemon 1
- SpinneysFOOD Fresh Dill, chopped 1 tbsp, plus extra
- Spicy harissa 4 tbsp
- White vinegar ½ tsp
- Large eggs 2
- Salted butter 2 tbsp
- Chilli flakes 1 tsp
- Smoked paprika ½ tsp
- Feta, crumbled 20g
- SpinneysFOOD Sea Salt To taste
- SpinneysFOOD Black Pepper, freshly gournd, To taste
Nutrition (Per serving)
- Calories 847
- Fat 41g
- Saturates 12.2g
- Protein 42g
- Carbs 83.1g
- Sugars 15.9g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Harissa and dill Turkish eggs
Middle Eastern 10 Mins Prep · 15 Mins Cook
- Combine the yoghurt, garlic, juice of ½ a lemon, dill and harissa in a bowl and season well.
- Place a pot of water on the stove and bring to a simmer. Add the vinegar to the water. Break the eggs in and poach for 5 minutes. Set them aside.
- To make the butter sauce, place the butter, chilli flakes and paprika in a pot and melt together. Take off the heat but keep warm.
- Serve the yoghurt, eggs, feta, extra dill and zest of 1 lemon on top of the flatbread. Drizzle with the butter sauce and season well.