Turkish Eggs with Harissa Butter and Pistachios
Turkish eggs are one of the most satisfying brunch dishes you can make in under 20 minutes. Traditionally served with Aleppo pepper butter, this version swaps in rose harissa for a fragrant, gently spicy warmth that pairs beautifully with creamy garlic yoghurt and soft poached eggs. Herbs and pistachios add freshness, crunch, and colour, turning a simple combination into something special.
This dish has roots in Middle Eastern breakfast traditions, where runny eggs meet tangy yoghurt for a balance of richness and freshness. The hero in this version is rose harissa — a paste made from chillies, spices, and dried rose petals, adding depth, subtle heat, and a floral note.
Turkish Eggs with Rose Harissa Butter and Pistachios
Creamy garlic yoghurt topped with soft poached eggs, rose harissa butter, herbs, and pistachios. A Turkish eggs recipe that’s fragrant, quick, and perfect for brunch.
Ingredients
- 300 g thick Greek yoghurt
- 2 small garlic cloves, grated or crushed
- A pinch of sea salt
- 4 medium eggs
- 2 tbsp white wine vinegar (for poaching water)
- 80 g unsalted butter
- 3 tsp rose harissa
- Juice of ½ lemon
- Handful of dill, parsley, or mint, finely chopped
- 2 tsp shelled pistachios, crushed
- toasted sourdough or flatbread
- Optional: extra lemon juice or a drizzle of pomegranate molasses
Instructions
- Stir the grated garlic and a pinch of salt into the Greek yoghurt. Warm gently over a bain marie until just above room temperature, but not hot.
- Bring a pan of water to a gentle simmer and add the vinegar. Crack each egg into a small cup, then slide into the water one at a time. Poach for about 3 minutes until the whites are set and the yolks still runny. Lift out with a slotted spoon and drain on kitchen paper.
- While the eggs poach, melt the butter in a pan until foaming. Stir in the rose harissa, lemon juice, and a pinch of salt. Remove from the heat just before the butter begins to brown.
- Spread the garlic yoghurt over two plates. Top with the poached eggs, then spoon over the harissa butter. Scatter with herbs and crushed pistachios, season with salt, and finish with a squeeze of lemon juice or drizzle of pomegranate molasses if you like.
- Serve immediately with sourdough or warm flatbreads.
Nutrition Facts
Calories
442Fat
20 gCarbs
10 gProtein
20 gSugar
6 gApproximate values per serving
Ingredients and sourcing tips
Sourcing the best yoghurt
Full-fat Greek yoghurt is essential for a creamy base. Avoid low-fat versions as they can split when warmed. If you can, choose one with no stabilisers for a cleaner flavour.
Choosing rose harissa
Rose harissa paste brings depth and a subtle floral note. Belazu is a reliable UK brand. If you can’t find it, regular harissa paste works well too. Rose harissa has dried rose petals or rosewater blended in, which softens the spice and adds gentle sweetness.
Fresh herbs
Dill, parsley, or mint balance the richness and add freshness. In colder months, a pinch of dried mint stirred into the yoghurt also works well.
Variations and dietary swaps
Dairy-free or vegan
Swap the Greek yoghurt for thick coconut yoghurt and use olive oil or vegan butter instead of dairy butter. It won’t be quite as rich, but the flavours will still be vibrant.
Ingredient adaptations
Aleppo pepper butter is the traditional topping, while rose harissa adds a floral edge. Urfa pepper brings a smokier, raisin-like heat. Pistachios can be replaced with toasted walnuts, sesame seeds, or dukkah. A crumble of feta adds saltiness. For a drizzle, try pomegranate seeds for colour or a light balsamic glaze for contrast.
Kitchen notes
Cooking tips
Poach the eggs in barely simmering water for neat whites and tender yolks. Warm the yoghurt just enough to take off the chill so it stays smooth and creamy.
Timing and texture cues
Egg whites should be fully set while the yolks stay runny. The harissa butter should foam and release its aroma but not brown — overheated harissa can become bitter.
Leftovers worth keeping
Garlic yoghurt keeps in the fridge for up to 2 days and makes a great dip or spread. Harissa butter is excellent drizzled over grilled meats, roasted vegetables, or stirred into grains.
Make-ahead guidance
You can prepare the yoghurt and harissa butter ahead and gently rewarm them before serving. Eggs are best poached fresh and drained well to avoid thinning the yoghurt.
Serving suggestions
How to serve
Serve on warmed plates to keep the yoghurt velvety. Scatter with herbs, nuts, and a drizzle of molasses or pomegranate seeds for colour and contrast.
Drinks or sides to pair
Pair with mint tea or Turkish coffee for an authentic touch. It also works beautifully alongside a tomato and cucumber salad, shakshuka, or a green salad for a complete brunch spread.
