Turkish Eggs with Harissa Butter and Avocado Relish
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.
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.
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.
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.
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.
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.
Turkish Eggs with Harissa Butter and Avocado Relish
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 Pete and Gerry’s Organic Eggs
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.
I did not like tomatoes as a child. My mom grew tomatoes in our garden and I always turned up my nose at them. What a missed opportunity to enjoy something so delicious! As an adult with my own garden, I was excited to grow a big harvest this summer. Unfortunately, both tomato plants died before they produced any fruit! If you’re lucky enough to have a homegrown bounty of fresh tomatoes still warm from the summer sun, I beg you to make this marinated tomato and avocado salad.
In fact, I beg you to make this marinated tomato and avocado salad even if you don’t have a vegetable garden. That is, unless you’ve discovered this recipe in the dead of winter and all you can find are bland greenhouse tomatoes. In that case, bookmark this page and come back in summer when tomatoes have the absolute best flavor. I used pearl tomatoes on the vine for this recipe because they’re the perfect bite size when sliced into quarters. Feel free to use whatever tomatoes you have on hand!
This marinated tomato and avocado salad is a fantastic summer recipe whether you’re barbecuing at home or headed out for a picnic. The tomatoes can chill in the fridge while you prep the rest of your feast, making this a really simple recipe to prepare if you’re in charge of multiple dishes. Dice and add the avocado just before serving for the best results.
While incredibly fresh and delicious on its own, there are many ways you can bulk up this marinated tomato and avocado salad if you need to feed a crowd. Try adding cooked quinoa, couscous, or farro. Or, turn it into a pasta salad by adding cooked and cooled shells or penne. I have big plans to spread this salad on crusty bread for a bruschetta-inspired appetizer.
1 or 2 ripe avocados, diced (depending on your preference and the size of your avocados)
⅓ cup cilantro, chopped
Quarter the pearl tomatoes and place them in a large bowl. Peel the red onion and cut it in half from tip to root. Place the flat part of the onion on your cutting board and carefully slice it into thin half moons. Add the onion to the bowl with the tomatoes.
Combine the chopped garlic, lime juice, olive oil, agave, salt, and black pepper in a small bowl and stir to combine. The marinade should be salty, tangy, and just a tad sweet – adjust the ingredients until balanced.
Pour the marinade over the sliced tomatoes and onion and gently toss to coat. Marinate the tomatoes in the refrigerator for at least 30 minutes.
Just before serving, drain any excess liquid from the tomatoes. Tip: if you’re serving this salad with cooked quinoa, couscous, or pasta, reserve the marinade for extra dressing. Transfer the marinated tomatoes and onions to a serving platter and add the diced avocado. Top with chopped cilantro and serve fresh.