Turkish Eggs with Harissa Butter and Avocado Relish

Close-up of a sunny-side egg on top of yogurt and topped with a fiery red butter sauce and diced avocado tossed in herbs.

This post is sponsored by Pete and Gerry's Organic Eggs.

More often than not, I think about how lucky we are to know and have the influence of global cooking. There are endless flavor possibilities, ideas, and fun to be had. I preface with this because these Turkish Eggs are not traditional (but calling this dish eggs and yogurt felt wrong since it’s such an iconic dish).

For my riff, I’m using fried eggs instead of poached (although this is standard in other regions). I’ve added avocado (because it’s currently in season in California), and I’ve made the butter topping with harissa instead of the commonly used Aleppo pepper.

Harissa Paste

Over the years, I’ve tried my fair share of store-bought harissa paste and recipes. I have two on the site (one using canned pantry ingredients and one using dried peppers). Both of my recipes are lower on the heat level. However, many of the pastes sold in grocery stores are hot. Very hot.

My suggestion is always to get to know the ingredient. This way, you don’t risk completely ruining a dish because it’s too hot.

Side-angle photograph of a greyish bowl that has yogurt topped with a sunny-side up egg, avocado relish, and a fiery red infused butter.

Pete and Gerry’s Organic Eggs

One of the reasons I choose to continue to work with Pete and Gerry’s Organic Eggs is because of their transparency and dedication. They work directly with small scale farmers and take their status as a B Corporation seriously. Their eggs are Certified Humane® Free Range, which means their high standards are backed by a third-party.

The Avocado

As I mentioned before, the avocado is not part of the classic Turkish egg recipe. However, I find the butteriness from the avocado works well with the tangy yogurt and spicy butter. It’s just about all of my favorite things. If you don’t have avocado, don’t worry. It’s nice to have, but not a must-have.

Herb Choices

If you look in my refrigerator at any given time, I will always have parsley. Fresh herbs add so much to dishes, and I never like to be without. Other herbs that would be lovely in this dish include dill, cilantro, and/or chives. Feel free to play around.

Yogurt

I did not use Greek yogurt the final time I made this recipe but instead, used a cream-on-top yogurt. I tend to prefer this type of yogurt as I find the flavor to be a bit less tart and the texture a bit smoother. I’d say, use what you have on hand as long as it’s plain. If your yogurt is thinner, try straining it before using it.

[tasty-recipe id="38924"]

Close-up, side-angle photograph of a sunny-side up egg on top of yogurt in a grey-white bowl.

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Erin Alderson
April 16, 2020 at 10:26AM

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