Petit-déjeuner
Turque
Eggs with Harissa Sauce
Perfect for a weekend breakfast or a sharing-style dinner, this dish shines with its sauce—a rich mix of nutty brown butter, spicy harissa, and honey for balance. Just three ingredients, yet utterly irresistible.
publié le 2025/03/01
lizakova
portions
3
temps total
20 mins.préparation
5 mins.cuisson
15 mins.portions
3
temps total
20 mins.préparation
5 mins.cuisson
15 mins.ingrédients
étapes
1. Prepare Eggs
If you have an egg pricker, use it to pierce the eggs (a needle works too). This helps prevent them from cracking in boiling water.
2. Boil Eggs
Bring a pot of water to a boil, add the eggs, and cook for 7 minutes. Immediately drain and transfer to an ice bath to stop cooking. Let cool, then peel.
3. Make the Sauce
Heat a small or medium pan over medium heat. Add butter and cook until golden brown and nutty, about 5 minutes. Remove from heat, stir in harissa, then add honey and ¼ teaspoon salt. Mix well.
4. Assemble and Serve
Mix yogurt with pressed garlic and ¼ teaspoon of salt. Spread it in swirls on a plate or in small bowls. Halve the eggs, place them on top, and drizzle with harissa sauce. Sprinkle with mint and serve.