½ cup whole milk Greek yogurt (or cream top yogurt)
1 garlic clove
¼ teaspoon sea salt
½ cup packed parsley
Juice from half a lemon
½ teaspoon toasted sesame seeds (black and white)
Salt, to taste
4 teaspoons ghee
2 tablespoons butter
1 to 3 teaspoons harissa paste (see note)
- Combine the yogurt, garlic, and salt in a bowl. Let sit while making the rest of the dish.
- Next, cut the avocado in half and remove the pit. Cut into the avocado lengthwise, then crosswise, being careful not to cut into the avocado skin. Use a spoon and scoop out the avocado pieces. Place in a bowl.
- Mince the parsley and add to the avocado along with the lemon juice, sesame seeds, and salt.
- Heat a skillet over medium heat. Add half of the ghee and once melted, add the egg. Fry the egg, spooning some of the ghee over the egg whites to help set. Once the whites are set and starting to crisp around the edges, remove the egg and repeat the process with the remaining egg.
- Finally, wipe out the egg skillet and return to low heat. Add the butter, melt, and stir in the harissa paste. Start with a small amount of the paste, adding more as you desire.
- Assemble the eggs. Divide the yogurt into two dishes, smoothing over the bottom. Top each with an egg, followed by a drizzle of harrissa butter, and finish with the avocado relish.
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