Turkish style eggs

Mix the labneh with the pressed garlic, lemon juice and a pinch of salt. Melt the butter with harissa, coriander and cumin in a pan.

Then we prepare poached eggs in a pan (this is definitely an easier recipe than the one using a pot). Pour water into the pan (to the level of 2-3 cm), add a small amount of salt and 2-3 tablespoons of wine vinegar. Crack a cold egg into hot, but not boiling water and cook for 1-2 minutes covered.

Place the labneh on two deeper plates. We add 2 poached eggs to each serving, pour the whole thing with butter and harissa, and finally sprinkle with your favorite herbs. Serve with bread.

This recipe can also be made in a 100% plant-based version. Instead of labneh/Greek yogurt and butter, you can use their plant substitutes, and instead of eggs, bake eggplant or pumpkin sprinkled with olive oil and seasoned with your favorite herbs. Enjoy your meal!