½ cup whole milk Greek yogurt (or cream top yogurt)
1 garlic clove
¼ teaspoon sea salt
1 avocado
½ cup packed parsley
Juice from half a lemon
½ teaspoon toasted sesame seeds (black and white)
Salt, to taste
4 teaspoons ghee
2 Pete and Gerry’s Organic Eggs
2 tablespoons butter
1 to 3 teaspoons harissa paste (see note)
Harissa Paste: Taste your harissa paste before adding it to the butter. If it’s hot, start small and add more as desired.
Room Temp Yogurt: This dish is traditionally served with room-temperature yogurt (which makes sense- cold yogurt/hot egg isn’t the most appealing mouthful). I’d recommend measuring your yogurt out about an hour before you plan to make the recipe.
Keywords: turkish eggs
Find it online: https://naturallyella.com/turkish-eggs/